Breadcrumbs

creamy roasted garlic spinach orzo

Total Time: 55 Minutes
Prep: 35 Minutes
Cook: 20 Minutes

Ingredients:

    • 1 whole garlic bulb
    • 1 tsp plus 1 Tbsp olive oil, divided
    • 1 3/4 cups whole wheat orzo pasta
    • 2 1/2 cups chicken stock
    • 3 oz reduced-fat cream cheese, cubed
    • 1 package (9 oz) fresh spinach, trimmed and chopped
    • 1/4 cup shredded Asiago cheese
    • 1/4 cup fat-free milk
    • 1 tsp salt-free garlic pepper seasoning blend
    • 1/4 tsp salt
    • 2 Tbsp minced fresh parsley

Yield: 6 Servings

Directions:

    1. Preheat oven to 425 degrees. Remove papery outer skin from garlic but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 tsp oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins.
    2. In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add chicken stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed.
    3. 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.

 

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