Ingredients
- 8 oz Orzo
- 1 tb Virgin olive oil
- 3 tb Pine nuts (pignoli)
- 1 tb 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.
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Submitted 6/13/05.
Source: Internet/Light and Easy Diabetes Cuisine-Betty Marks
Submitted By: Marlen
matchlessm@aol.com
Orzo & Pignoli (Pasta & Pine Nuts)