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Monday, April 15, 2013

Meatless Monday: Orzo Pasta with Spinach and Parmesan

We ended having meatless Monday on Tuesday because on Monday I did a horrible job of planning
and we ended up having turkey sandwiches for dinner on Monday so on Tuesday, I vowed to find something tasty and quick for my family to enjoy.
Enter this dish. It took a total of about 20 mins and my whole family was satisfied. I didn't add any extra salt because I suspected it would be salty enough with the parmesan. In the end, I'm glad I didn't add the salt. It was a tad saltier than we like so next time, I will only add 1 teaspoon of veggie base. 

Orzo Pasta with Spinach and Parmesan
adapted from Life Tastes Good

4 tablespoons butter, divided 2 tablespoons for the orzo and then 2 for the spinach
1 cup uncooked orzo pasta
14.5 ounces of water
1 teaspoons veggie base
1 tablespoon freshly minced garlic
1 (10 oz) bag of baby spinach
1/2 cup grated parmesan cheese
salt and pepper to taste (I didn't add either but you may feel you need too)

Melt 2 tablespoons of the butter in a medium skillet over medium high heat and add the orzo. Stir until lightly browned.

Stir in water and chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is absorbed.

While the orzo is simmering it is a good time to prepare the spinach. In a large skillet melt 2 tablespoons of butter. Add the minced garlic and saute for about 30 seconds. Add the whole bag of spinach saute until wilted. Set aside until orzo is done.

When orzo is done add the spinach and the Parmesan and mix well.

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