Creamy Roasted Garlic and Spinach Orzo
Creamy Roasted Garlic and Spinach Orzo pairs perfectly with lamb, beef or chicken. This cheesy pasta side dish features the dynamic antioxidant duo of fresh garlic and baby spinach.
Makes: 10 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 whole garlic bulb
- 1 teaspoon plus 1 tablespoon olive oil, divided
- 1 ¾ cups whole wheat orzo pasta, uncooked
- 2 ½ cups low-sodium chicken broth
- 4 ounces reduced-fat cream cheese
- 8 ounces fresh baby spinach, trimmed and chopped
- ½ cup Swiss cheese, shredded
- ¼ cup fat-free milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 degrees.
- Remove the papery outer skin from the garlic bulb, but do not separate the cloves. Cut the top off the bulb to expose the individual cloves, then drizzle with 1 teaspoon oil.
- Wrap bulb in foil and roast for about 30 minutes, or until cloves are soft. When cool enough to handle, squeeze the cloves from the skin and set aside.
- While garlic is roasting and cooling, prepare the orzo. Heat the remaining oil in a Dutch oven over medium-high heat. Add the orzo and cook, stirring, for 2 minutes, or until lightly browned.
- Add broth and bring to a boil. Reduce heat and simmer, covered, for about 10 minutes, or until orzo is tender and broth is absorbed.
- Add the cream cheese and stir until melted. Add the spinach, Swiss cheese, milk, roasted garlic cloves, salt and pepper. Continue cooking while stirring until spinach is wilted and everything is well combined. Serve warm.
Nutrition Information
Serving size: 1/2 cup orzo|Calories: 194|Sugar: 1g|Sodium: 310mg|Fat: 8g|Saturated fat: 3g|Carbohydrates: 25g|Fiber: 3g|Protein: 9g|Cholesterol: 15mg|
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