Vegan and dairy, gluten, nut and sugar free
- 2 pounds fresh baby spinach
- 1 medium red onion, thinly sliced
- 3 tablespoons finely chopped fresh basil leaves
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 1 pound gluten-free orzo
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- ¼ cup pumpkin seeds
- ¼ teaspoon crushed red pepper
- ¼ cup Go Veggie! Dairy-Free Parmesan Cheese
In a food processor combine spinach, onion, basil, garlic and olive oil until smooth; set aside.
Cook orzo according to package. Remove from heat and drain.
Put orzo in a large bowl and add the spinach mixture, sea salt and pepper. Gently toss to combine.
Serve warm with pumpkin seeds and crushed red pepper.
Sprinkle with parmesan cheese just before serving.
Calories: 510, Carbohydrates: 82 g, Protein: 12 g , Fat: 17 g , Cholesterol: 0 mg, Sodium: 520 mg , Fiber: 9 g
Recipe by Amie Valpone, a Manhattan-based personal chef, culinary marketing consultant, recipe developer and food writer who specializes in simple gluten-free recipes for the home cook. See our interview with Valpone about healthy eating on page 26. She blogs at thehealthyapple.com.