Parmesan and Spinach Orzo
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/4 cup heavy cream
- salt and freshly ground black pepper to taste
- 2 cloves garlic minced
- 1 cup milk (i used 2%)
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped fresh parsley
- 2 1/2 cups uncooked whole wheat orzo
- 6 tbsp finely chopped yellow onion
- 2 tsp all-purpose flour
- 1 1/2 cups packed chopped spinach
- 3 oz. finely shredded parmesan (3/4 cup slightly packed) plus more for topping
- Carbohydrate 8.24218999487261 g
- Cholesterol 40.7575000519329 mg
- Fat 24.0380408472782 g
- Fiber 0.476024990909803 g
- Protein 1.8738391666196 g
- Saturated Fat 8.65518884205129 g
- Serving Size 1 1 recipe (62g)
- Sodium 236.568833241905 mg
- Sugar 7.76616500396281 g
- Trans Fat 0.957810667363272 g
- Calories 251 calories
Cook orzo according to directions listed on package. Meanwhile in a medium saucepan, heat olive oil over medium heat. Add onions and saute until tender, about 3 minutes. Add in garlic and flour and cook, stirring constantly, 1 minute. While whisking slowly pour in milk and cream and season with salt and pepper to taste. Bring mixture to a simmer and cook, stirring constantly, until thickened.Mix in chopped spinach and parsley and allow to heat just until spinach begins to wilt, about 1 minute, then remove from heat and stir in Parmesan. Stir until cheese melts (returning to warm heat if needed to help melt cheese). Stir in drained orzo and serve warm garnished with additional Parmesan if desired.Recipe Source: adapted slightly from Life as a Strawberry
