CREAMY ROASTED GARLIC & SPINACH ORZO
This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. -Dawn Moore, Warren, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins., In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed., Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.
Nutrition Facts : Calories 271 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 422mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges
THREE-CHEESE SPINACH ORZO BAKE
This recipe is healthy and delicious. This one-dish meal is a cross between a spinach lasagna and a pizza, but with orzo rather than wide noodles or crust. I saw this recipe in "The Washington Post". It was adapted from the cookbook, "The Six O'Clock Scramble," by Aviva Goldfarb.
Provided by blucoat
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Lightly coat a 9-inch glass pie plate with nonstick spray oil.
- Bring a large pot of salted water to a boil over medium-high heat. Add the orzo and cook according to package directions. Drain and transfer to a medium bowl. Add 1/2 cup of the pasta sauce and the Parmesan cheese. Spread the mixture in the prepared pie plate.
- In a medium bowl, add the spinach, eggs, ricotta cheese, nutmeg and salt and pepper to taste and stir to combine. Spoon the mixture evenly to cover all of the pasta. Top with the remaining 1/2 cup of the pasta sauce and sprinkle with mozzarella cheese. Bake for 30 minutes or until the cheese is slightly melted. Serve hot.
Nutrition Facts : Calories 194.6, Fat 6.9, SaturatedFat 3.4, Cholesterol 85.2, Sodium 459.3, Carbohydrate 21.5, Fiber 2.8, Sugar 2.9, Protein 12.5
CHEESY BAKED ORZO WITH MARINARA
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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