• 8 oz Orzo
  • 1 tb Virgin olive oil
  • 3 tb Pine nuts (pignoli)
  • 1 tb Dried leaf basil
  • Salt to taste
  • Pepper to taste


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.

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Submitted 6/13/05.
Source: Internet/Light and Easy Diabetes Cuisine-Betty Marks
Submitted By: Marlen
Orzo & Pignoli (Pasta & Pine Nuts)