Creamy Spinach, Pine Nuts And Raisins With Pasta
Published October 17, 1995
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large shallots to yield 3 tablespoons minced shallots
10 ounces fresh packaged spinach or 16 ounces fresh loose spinach
¼ cup nonfat yogurt
¼ cup reduced-fat sour cream
¾ cup orzo
1 teaspoon olive oil
3 tablespoons pine nuts
4 tablespoons currants
⅛ teaspoon salt
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
65 grams carbs; 11 milligrams cholesterol; 450 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 8 grams fiber; 319 milligrams sodium; 17 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 2 quarts of water to boil in covered pot for orzo.
- Step 2
Mince shallots in food processor.
- Step 3
Wash and trim tough stems from spinach, and set spinach aside.
- Step 4
Mix together yogurt and sour cream.
- Step 5
When the water boils, cook orzo for 9 to 11 minutes.
- Step 6
Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
- Step 7
A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
- Step 8
Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
- Step 9
Drain the orzo, and stir in the spinach mixture.
Private Notes
Comments
Oh my, I love this recipe, easy peezy. Don’t cook to pasta that long, I think 7 minutes is fine, but test it after 5 minutes. All the other measurements were great.
Added a bunch of rapini to boiling pasta for last 5 minutes and added it. delicious. used raisins instead of currants and was good. nice easy recipe
This was very easy and delicious - perfect side for roast chicken Sunday dinner! Didn’t use all of the yogurt-sour cream mixture so next time will half that part of the recipe.