Orzo, a pasta in the shape of a large grain of rice, made from barley and mainly used in the countries around the Mediterranean such as Italy, Greece, Turkey…
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- 300 gr orzo pasta
- 400 ml passata mashed tomatoes puree
- 20 cherry tomatoes
- 50 gr baby spinach
- 1 zucchini
- 2 cloves garlic
- 1 glass water
- ½ cube vegetable broth
- 2 tea spoon sweet paprika powder
- 2 tbl spoon tomato paste
- 1 tea spoon harissa pasta spicy concentrate made of peppers
- 3 tbl spoon olive oil
Put a pot of water (with a dash of olive oil and a pinch of salt) on the heat and cook the orzo pasta according to the instructions on the package. Do not let it cook for too long because it will be fried afterwards. Place the pasta in a colander, discarding the excess water and toss in a tablespoon of olive oil. Make sure it doesn’t stick together.
Wash the zucchini (I don’t peel it). Cut it in half lengthwise and then cut it in half again lengthwise. Now cut fine slices. Shred the cloves of garlic.Rinse the tomatoes and spinach.
Put 2 tablespoons of olive oil in a deep pan and fry the zucchini for 3 minutes. Add a glass of water, the spinach, cherry tomatoes, tomato concentrate and harissa. (if you don’t have harissa, take 1/2 tsp chili flakes) Stew and stir until the spinach has wilted. Crumble the stock cube and sprinkle with the paprika.Add the passata and stir well. Taste and season with salt and pepper if necessary.
Now spoon in the orzo pasta and let it simmer for another 3 minutes.
At the end I added some shredded basil because I love the combination of tomato and basil. I served this pasta with a piece of baked hake.
Calories: 451kcalCarbohydrates: 74gProtein: 14gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 142mgPotassium: 1164mgFiber: 6gSugar: 12gVitamin A: 2390IUVitamin C: 50mgCalcium: 76mgIron: 4mg