Vegetable Orzo

Posted on July 28, 2011 by kitchenbelle

Here is an easy way to use up odd vegetables to create a satisfying dinner. This dish stands well on its own for an easy weeknight meal or can be used as a side served warm or room temperature. I served it along with some grilled white fish.

Vegetable Orzo:

  • 1 lb. box of orzo
  • 2 tablespoons olive oil
  • 1 bunch of fresh asparagus, cut into one-inch segments (tough ends discarded)
  • 1 yellow pepper, diced
  • 2 14.5-oz cans chopped tomatoes
  • 1 14.5-oz can quartered artichoke hearts
  • one handful kalamata olives, sliced
  • 1/4 cup freshly grated parmesan cheese

Boil and drain orzo according to package directions.

Meanwhile, in a large pan, warm olive oil over medium-low heat. Add asparagus segments and yellow pepper. Heat until just tender.  Stir in crushed tomatoes.  Cook for few minutes until heated through and then gently stir in artichoke hearts and olive slices.

While orzo is draining in colander, add half of the tomato mixture to the pot the orzo boiled in. Add the orzo and toss quickly in the sauce then add the remaining sauce. Toss to combine. Serve in individual bowls garnished with freshly grated parmesan cheese. May be served warm or at room temperature.

A kitchenbelle.com original.

Filed under: artichoke, asparagus, Main Dish, olives, orzo, peppers, Side, tomato, VEGETARIAN | 2 Comments »

Spinach Artichoke Pasta Salad

Posted on July 7, 2008 by kitchenbelle

 

Tortellini is one of my favorite types of pasta so when I found this recipe, I was very excited to try it.  Also, I don’t really like pasta salads that are “mayonaisey” so this combination of ingredients was particularly alluring.  It tasted so fresh!  So many wonderful textures and flavors.  The tartness of the artichoke hearts was balanced so nicely by the saltiness of the prosciutto filled tortellini.  The sweet onions provided a satisfying crunch.   Every bite was colorful and enjoyable.  I plan to make this one again and again. 

Spinach Artichoke Pasta Salad:

  • 1 package fresh Buitoni chicken prosciutto tortellini
  • 1/2 pound baby spinach (chopped)
  • 1 15-oz can artichoke hearts in water (drained and chopped)
  • 1/2 small red onion
  • 2 clove garlic
  • 1 lemon
  • 1/4 cup extra virgin olive oil
  • A few splashes of red wine vinegar
  • 1/2 teaspoon dried thyme leaves
  • handful sun-dried tomatoes (chopped coarsely)

recipe notes: the recipe called for 1 chopped roasted red pepper, which I omitted.  I also omitted lemon zest and instead used only fresh lemon juice.  And I tripled this recipe to get the quantity shown in the photo.

Boil the pasta in salted water.  Cook tortellini for 3-4 minutes.  (I was so worried about over cooking these little pouches of deliciousness, that I actually undercooked them.  More on that later.)  Drain then cool pasta by spreading across a cookie sheet in a single layer.

Coarsely chop baby spinach.  Combine with artichoke and red onion.  Chop garlic then add salt to it and mash with the back of a spoon to create a paste.  In a small bowl combine the garlic and salt paste with the lemon juice.  Add the vinegar.  Whisk in oil, thyme and fresh cracked black pepper.  Add pasta and sun-dried tomatoes to the salad.  Dress the salad and gently toss.

So, I did under cook the pasta, just a bit.  Before storing it, I added some olive oil and chicken broth so the next day, the leftover pasta had obsorbed more of the dressing and was just fine. 

I highly recommend this dish as a fresh alternative to boring colorless, traditional, creamy salads.

Recipe adapted from recipe by Rachael Ray found here on foodnetwork.com

Filed under: artichoke, salad, Side, spinach, tomato, tortellini | Leave a comment »