= 30 What's this?

Red Pepper Orzo

Servings = 4 | Serving size =about 1 1/2 cups cooked pasta

This recipe can be multiplied by 2.

This keeps fairly well for a day or so. Reheat gently.

5 cloves	garlic (minced)
2	red bell peppers
1 tsp	extra virgin olive oil
1/4 cup	white wine
2 ounces	semi-soft goat cheese
1/4 cup	2% milk
1/4 tsp	salt
2 quarts	water
8 ounces	orzo
2 tsp	pine nuts

Preheat the oven to broil.

Place the pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool.

After the peppers are cooled peel them and then seed and mince.

Place the olive oil in a non-stick sauté pan over medium heat. Add the minced garlic and cook slowly. Do not allow to brown.

Add minced peppers and cook slowly until the peppers are soft. Add the white wine and reduce until there is very little liquid.

Place the pepper mixture in a blender with the goat cheese and milk. Blend until smooth. Set aside.

Heat water in a large stock-pot over high heat to a rolling boil add the orzo. Cook about ten minutes until just done. Drain well. (The orzo and sauce can be cooked and kept cool until ready to serve.)

Place a large non-stick skillet over medium-high heat. Add the pine nuts and cook stirring constantly until browned. Add the cooked orzo and heat through. Add the pepper sauce, heat through and serve.

Nutrition Facts

Serving size: about 1 1/2 cups | Servings 4

Calories 321 | Calories from Fat 63

Amount Per Serving (% Daily Value)

Total Fat 7g (11%) | Saturated Fat 3g (14%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 8 mg (3 %) | Sodium 214 mg (9 %)

Total Carbohydrates 50g (17%) | Sugars 5g

Dietary Fiber 4g (15%) | Protein 11g

Vitamin A 54% | Vitamin C 177 % | Calcium 7% | Iron 15%

Vitamin K 7 mcg  | Potassium  371 mg | Magnesium  53 mg