Creamy Spinach, Pine Nuts And Raisins With Pasta

• 2 large shallots to yield 3 tablespoons minced shallots
• 10 ounces fresh packaged spinach or 16 ounces fresh loose spinach
• 1/4 cup nonfat yogurt
• 1/4 cup reduced-fat sour cream
• 3/4 cup orzo
• 1 teaspoon olive oil
• 3 tablespoons pine nuts
• 4 tablespoons currants
• 18 teaspoon salt
• Freshly ground black pepper

1. Bring 2 quarts of water to boil in covered pot for orzo.
2. Mince shallots in food processor.
3. Wash and trim tough stems from spinach, and set spinach aside.
4. Mix together yogurt and sour cream.
5. When the water boils, cook orzo for 9 to 11 minutes.
6. Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo.
7. Saute the shallots in the oil until they begin to turn golden.
8. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
9. A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
10. Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
11. Drain the orzo, and stir in the spinach mixture.

shallots, loose spinach, nonfat yogurt, sour cream, orzo, olive oil, pine nuts, currants, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7325 (may not work)