Spinach Artichoke Orzo Pasta
Here is a recipe for spinach artichoke lovers, which I happen to be! I’m also a fan of orzo pasta. (If you aren’t familiar with orzo, it looks like rice.) I served this delicious side with a cranberry chicken dish. I had a salad as well, but with the spinach and artichokes already in the pasta you have plenty for a meal.
To begin, you cook 1 cup of orzo pasta. While it cooks you can prepare the sauce and the veg mixture.
The sauce: • 2 crushed cloves of garlic • 3 tablespoons of olive oil • 3 tablespoons of flour • 1 cup vegetable broth (or chicken) • ½ cup grated parmesan cheese • ½ cup plain yogurt
Toss garlic in a pan with oil and heat for a minute. Stir in the flour until smooth. Slowly whisk in the broth and stir until it boils and thickens. Remove from heat and stir in the parmesan until it melts. Then add the yogurt. Season with salt and pepper and set aside.
The spinach artichoke mixture: • Olive oil • 1 onion, chopped • 1 bag of fresh spinach • 1 jar or can of artichokes (about 400 grams) – I used marinated artichokes for extra flavor • ½ cup grated Italian blend cheese or other blend such as cheddar jack, etc. Cook the onion in olive oil until tender. Add the spinach by handfuls, cooking until wilted. Stir in the artichokes and cook to heat through. Stir in the precooked orzo followed by the sauce. Transfer this mixture to a casserole dish, topped with the cheese blend. Bake at 350 for about 20 minutes. Let stand for 5 minutes before serving.