Photography
Try this Photography recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 teaspoons flour
- 1 1/2 cups orzo pasta
- 2 1/2 teaspoons minced garlic
- 1 cup milk (i used fat free half & half)
- 2/3 upsfresh spinach roughly chopped
- 1/2 cup shredded parmesan cheese (plus extra for topping)
- Carbohydrate 25.3275213539987 g
- Cholesterol 30.93375 mg
- Fat 2.67079856936385 g
- Fiber 0.0364289866344028 g
- Protein 4.90294029310309 g
- Saturated Fat 0.373543895317876 g
- Serving Size 1 1 Serving (47g)
- Sodium 29.7662945629473 mg
- Sugar 25.2910923673643 g
- Trans Fat 0.369943167748932 g
- Calories 146 calories
Cook orzo according to package directions. Drain and set aside.Heat olive oil in a medium-sized pot over medium heat. Add garlic, salt and pepper and saute for 1 minute until garlic is fragrantAdd flour to form and stir for one minute. Add about ¼ cup of the milk to the pot and whisk to work out any lumps. When lumps are gone, add the remaining milk and whisk to combine. Bring to a simmer and cook for about 8 minutes or until sauce is thickened.Add chopped spinach to sauce. Cook an additional 2 minutes or so until spinach is soft and dark. Remove sauce from heat and stir in parmesan cheese. When cheese has melted, add orzo and stir to combine. Serve with extra parmesan cheese and serve immediately. Enjoy!
