In a wide saute pan, heat olive oil and add garlic, saute 1-2 minutes over medium heat until limp. Add roughly chopped spinach, salt and pepper, cover and cook 3-4 minutes, stirring occasionally. Place spinach mixture in blender and puree until smooth. Reserve. Bring a large pot of salted water to a rolling boil. Add orzo and stir gently. Cook 4-7 minutes checking occasionally. The pasta should be firm but cooked through. Coat a large flat pan with olive oil and have ready. Strain orzo through a large strainer shaking off excess water. Immediately spread hot pasta out on the tray for a minute or two to cool slightly and release as much steam from the orzo as possible. Toss orzo with spinach puree and grated cheese and serve immediately. Yield: 4-6 servings Posted to MC-Recipe Digest V1 #325 Recipe by: TOO HOT TAMALES SHOW #TH6136 From: Meg Antczak
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|Serving Size: 1 Serving (871g)|
|Recipe Makes: 1|
|Calories from Fat: 447 (25%)|
|Amt Per Serving||% DV|
|Total Fat 49.6g||66 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 22.7g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 371mg||114 %|
|Sodium 1306.8mg||45 %|
|Potassium 2803mg||74 %|
|Total Carbohydrate 262.8g||77 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 255g|
|Protein 80.2g||115 %|
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Calories per serving: 1807
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