Orzo Pasta With Warm Bread And Spinach Salad
|Chicken broth||2 Cup (32 tbs)|
|Mint sprigs||3 Medium|
|Orzo||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Bread||2 Cup (32 tbs), cut into 1-inch chunks (Day Old Bread)|
|Grape tomatoes||1 Cup (16 tbs), cut in half|
|Garlic gusto seasoning||1 Tablespoon (Time Savor Gourmet)|
|Baby spinach leaves||1 Pound, rinsed and lightly drained|
|Balsamic condiment||4 Tablespoon (Time Savor Gourmet)|
|Parmesan cheese||1 Tablespoon, shaved|
Bring broth and mint to a boil in a medium sized pan.
Add orzo, cook for 6-8 minutes, until orzo is al dente and not overcooked.
Drain and serve.
Warm Bread and Spinach Salad:
Heat oil in a large non-stick skillet over medium-high heat.
Saute bread until toasted, about 5 minutes.
Add tomatoes, and garlic gusto seasoning, cook for an additional 2 minutes, until tomatoes are soft.
Add spinach and cover with lid.
Cook for a minute, until the spinach is wilted.
Turn off the heat.
Top with shaved Parmesan cheese, and drizzle with balsamic condimenti.
Season with salt and pepper to taste.
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