Orzo & pignoli(pasta & pine nuts)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Orzo or other sm pasta; such as mini shells |
| 1 | tablespoon | Virgin olive oil; |
| 3 | tablespoons | Pine nuts; pignoli |
| 1 | tablespoon | Dried leaf basil; |
| Salt to taste; | ||
| Pepper to taste; | ||
Directions
Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts. Cook until golden, about 5 minutes. Add basil. Toss with orzo, season with salt and pepper to taste. Heat through and serve. Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;
Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
Related recipes
- Herbed orzo with toasted pine nuts
- Olive and mozzarella orzo
- Orzo & toasted barley
- Orzo and olive salad
- Orzo and pignoli (pasta and pine nuts)
- Orzo and rice pilaf
- Orzo and walnut alfredo
- Orzo or rice dish
- Orzo pasta salad
- Orzo pasta stuffing
- Orzo pasta with chicken
- Orzo pudding
- Orzo risotto (mf)
- Orzo with mushrooms and sun-dried tomatoes
- Orzo with parsley
- Orzo with pesto and peas
- Orzo with spinach and pine nuts
- Pasta & pine nuts
- Pasta and pine nuts
- Pesto orzo