Time for some more tasty (and fast) weekend recipes, gals! This one is supposedly a side dish, but I think it'd make a good entree as well. Now that I think about it, this one would be a good take-along for potlucks this summer too. Yum!
What You Need:
- 1 1/3 C uncooked orzo pasta (8 oz.)
- 1/4 C pine nuts
- 2 tsp olive (or vegetable) oil
- 1 clove garlic (finely chopped)
- 1 C sliced mushrooms (about 3 oz.)
- 4 medium green onions, sliced (about 1/4 C)
- 1 C sliced roma (plum) tomatoes
- 2 T chopped fresh basil leaves (you can substitute 2 tsp of dried basil leaves if necessary)
- 1/4 tsp salt
- 1 tsp olive or vegetable oil
What To Do:
- Cook and drain the pasta according to the directions on the package.
- While pasta cooks, cook the pine nuts in a 12-inch skillet for 2-3 minutes on medium heat until they are toasted. Remove the nuts from the skillet and set aside.
- Put 2 tsp of oil and garlic into skillet. Cook and stir for 1 minute over medium-high heat. Stir in the mushrooms and onions. Cook for about 2 minutes (stirring occasionally), until the onions are crisp-tender.
- Stir in the tomatoes, pasta, basil, salt, and remaining oil.
- Cook over medium heat, stirring occasionally, until heated through.
- Place in serving dish and top with the toasted pine nuts.
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