Orzo Pasta with Sun-Dried Tomatoes, Spinach and Pine Nuts

Created by Executive Chef Michael Johnston, CEC, CDM, CFPP
Classic Residence by Hyatt in Reno
Serves 10

• 2 tablespoons olive oil
• 1/2 cup pine nuts
• 1/4 cup dry white wine
• 1 gallon low-sodium chicken broth
• 1 pound orzo
• 1/2 cup sun-dried tomatoes—cut into thin strips
• 1 cup fresh spinach—chopped fine
• 1/2 cup parmesan cheese—fresh grated

1. In a large sauce pot over medium high heat, add olive oil and pine nuts.
2. Lightly brown pine nuts, then add white wine.
3. Cook until most of the wine has evaporated
4. Add chicken broth and orzo.
5. Cook orzo according to the package directions, following through to the draining stages.
6. Add sun-dried tomatoes as orzo is cooking.
7. Drain orzo and return to cooking pot, adding parmesan cheese and spinach.
8. Gently stir until spinach is blended and cheese has melted.
9. Serve immediately.

Per Serving (excluding unknown items): 334 Calories; 8g Fat (21.9% calories from fat); 27g Protein; 38g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 912mg Sodium. Exchanges: 2 1/2 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.

NOTE: This recipe is very simple, and the end result has an interesting taste and texture combination.