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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan of boiling salted water, cook pasta until al dente, about 3 to 5 minutes (package reads 8-10!). Drain in a colander and rinse under cold water until cool. Press to remove excess water. Transfer to a large bowl and toss with oil. | 2. With a chef’s knife, mash garlic and salt into a paste. Transfer to a small bowl and whisk in lemon juice and pepper. Set the dressing aside. | 3. Gently squeeze the excess moisture from artichoke hearts and cut lengthwise into eighths. Add to the orzo along with chickpeas, feta, dill, mint, and the reserved dressing; toss gently to combine. Add the tomatoes and toss again. Serve on a bed of spinach leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1	cup		-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	2		crushed peeled	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
artichoke heart	1	can	drained	-	-	-	-
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
feta cheese	3/4	cup	crumbled	297.0	4.6012	15.9862	23.94
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
mint leaf	3	tablespoons	chopped	-	-	-	-
tomato	2	cups	vine-ripened chopped	82.8	18.36	4.32	0.72
spinach leaf	3		washed	135.72	19.7028	16.9884	2.6676

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.