Recipe: Orzo with Herbs and Spinach

ORZO WITH HERBS AND SPINACH

1 (10-ounce) bag baby spinach
1 1/2 cups orzo pasta
3/4 cup pasta cooking water
3 tablespoons olive oil
1 medium shallot, peeled and minced
1 medium clove garlic, peeled and minced
3 tablespoons lemon juice
1/2 cup chicken broth
Finely grated zest of 1 lemon
1/4 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons freshly grated Parmigiano-Reggiano (for serving)

Remove spinach stems. Bring a large pan of water to boil, add the spinach and cook 2 minutes. Drain in a colander and rinse with cold water until cooled. Press out the excess moisture and set aside.

Bring a large pan of water to boil, add the pasta and cook according to package directions. Remove about 3/4 cup of the cooking water and set aside. Drain pasta well.

Heat olive oil over medium heat in a large skillet. Add shallot and garlic and saute 1 minute.

Add spinach and saute 4 minutes.

Turn heat to low. Put pasta into the pan and add lemon juice and 1/2 cup broth. Stir until the pasta absorbs some of the liquid.

On a cutting board, mince the lemon zest, mint and basil together. Add to the orzo. Season with salt and pepper. Add enough of the pasta cooking water to moisten the pasta to the desired consistency. Sprinkle with Parmigiano before serving.

Makes 4 servings
Source: The Seattle Times/Distributed by Knight Ridder News Wire