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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan & Spinach Orzo Recipe

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This recipe for Parmesan & Spinach Orzo is from The Lovato Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups orzo
2 T. Extra Virgin Olive Oil
2 green onions, chopped
1 clove garlic, minced
2 salt & pepper to taste
2 tsp flour
1 cup milk
2/3 c spinach, chopped
1/2 cup Parmesan cheese, shredded plus extra
Directions:
Directions:
Cook orzo according to package directions. Set aside. Heat olive oil in a medium-sized pot over medium heat. Add onions, garlic, salt and pepper and sauté for 1 minute or until onions are translucent. Add flour to form a roux and cook for an additional minute. Add about 1/4 cup of the milk to the pot and whisk to work out any lumps from the roux. When lumps are worked out, add the remaining milk and whisk to combine. Bring to a simmer and cook until sauce has thickened, about 8 minutes. Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat. Stir Parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra Parmesan cheese and serve immediately.
Number Of Servings:
Number Of Servings:
4

 

 

 

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