The start of a new cooking challenge is always fun for me. Keeping to my commitment to post recipes with six ingredient or less, I found this great recipe on allrecipes.com submitted by Sunaina. I loved being able to use the abundance of green, leafy kale I have in my garden.
Tumeric isn’t a spice I typically cook with, but the color and flavor it adds to the pasta.
The original recipe called for nutmeg, but we didn’t miss it. However, I can see where it would add a warmth to the recipe.
- * 1/4 teaspoon ground turmeric
- * 1/3 cup and 1 tablespoon uncooked orzo pasta
- * 1-1/4 teaspoons olive oil
- * 3/4 clove garlic, sliced
- * 1/4 bunch kale, stems removed and leaves coarsely chopped
- * 1/4 large lemon, juiced
- * 2-1/2 teaspoons grated Parmesan cheese, or to taste
- * salt and black pepper to taste
- 1. Bring a large pot of lightly-salted water to a boil; sprinkle the turmeric over the boiling water and stir in the orzo; return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes; drain. Scrape into a mixing bowl and set aside.
- 2. Heat the olive oil in a large skillet over medium heat. Cook the garlic in the hot oil for a few seconds until it begins to bubble. Stir the kale into the garlic, cover the skillet with a lid, and cook for 10 minutes. Remove the cover and continue cooking and stirring until the kale is tender, about 10 minutes more. Stir the kale mixture into the orzo along with the lemon juice, nutmeg, and Parmesan cheese. Season with salt and pepper. Serve warm or at room temperature.
Amount Per Serving
* Total Fat: 2.1g
* Cholesterol: < 1mg
* Sodium: 46mg
* Total Carbs: 18.1g
* Dietary Fiber: 1.4g
* Protein: 4g
Weight Watchers Points 2