Smarter Living: Recipes

Thanks to notakeout.com for sharing this delicious, meatless recipe as adapted from Fresh Food Fast by Peter Berley.

Ingredients

• 1 lb. mustard greens, baby spinach, or arugula
• 1 lemon, preferably organic
• 1-1/2 cups orzo
• 1/4 lb. Asiago cheese, for serving
• Black pepper
  Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Grater
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Salad spinner
• Strainer
• Tongs
• Zester or Microplane

Method

When you walk in the door:

1. Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat

2. Get out Pantry Items

3. Get out Tools

4. Assemble the ingredients

5. Open the wine

 

Prep:

1. Rinse and spin dry the greens. Coarsely chop them.

2. Zest the lemon.

3. Grate the cheese.

4. Measure 2 tbsps. unsalted butter

 

Start cooking

1. When the water comes to a boil, stir in the orzo and cook until al dente, 7-12 minutes.

2. Set the table and pour yourself a glass of wine.

3. When the orzo is al dente, drain it, saving some of the cooking water.

4. Transfer the orzo to a bowl and toss it with the 2 tbsps. butter.

5. Add the greens and the lemon zest and toss until the greens are wilted. If the pasta is dry, add some cooking water, 1 tbsp. at a time. Season to taste with salt and pepper.

6. Serve the pasta with the grated cheese alongside.

last revised 8/9/2011