Ingredients
1 cup uncooked orzo pasta 1 large shallot, thinly sliced 2 cups packed baby spinach, chopped 1 (15-ounce) can chickpeas, rinsed and drained 3/4 cup crumbled feta cheese 3/4 cup julienne sun-dried tomatoes (preferably oil-packed) 1/2 cup kalamata olives, quartered Juice of 1 or 2 lemons, to taste 2 tablespoons olive oil, to taste Salt and pepper, to tasteDescription
Cook Orzo According To Package Directions. In A Large Bowl, Toss Together The Sliced Shallot And Spinach. After Draining The Orzo, Toss The Hot Pasta With The Spinach And Shallot (the Heat From The Pasta Will Wilt The Vegetables). Gently Stir In The Chick
Evening Edge
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter