Orzo with cherry tomatoes, capers, and lemon
Adapted from The New Mayo Clinic Cookbook
Serves 4
2 teaspoons olive oil
2 cups cherry tomatoes, halved
1 clove garlic, minced
4 cups fresh spinach leaves, roughly chopped
1 cup uncooked orzo
3/4 cup pitted black olives, chopped
2 tablespoons fresh thyme leaves
2 teaspoons capers, drained and finely chopped
1 tablespoon pine nuts, finely chopped
1 tablespoon fresh grated Parmesan cheese
1 tablespoon fresh grated lemon zest
Fresh ground pepper to taste
In a frying pan, heat the olive oil over medium heat. Add the tomatoes and garlic and cook until the tomatoes are almost tender, about 2 minutes. Add the spinach to the pan and cook until well-wilted. Set aside.
In a large saucepan, combine the orzo and chicken stock over medium-high heat. Bring to a boil and then reduce the heat to low, cover, and simmer until the pasta is al dente, about 7 minutes. Remove from the heat and let stand, covered, until almost all of the liquid is absorbed, about 3 minutes.
Add the olives, thyme, capers, pine nuts, cheese lemon zest, and pepper to the orzo and toss gently to mix. Serve immediately.