Creamy Parmesan and Spinach Orzo
Tomato Arugula Salad
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ¾ cup orzo
- 1 Tbsp minced garlic
- 1 tsp olive oil
- 2 oz cream cheese, cut into pieces
- ½ cup shredded Parmesan cheese, divided
- ¼ tsp Italian seasoning
- ⅛ tsp crushed red pepper
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1 cup spinach
- ⅓ cup French fried onions, crushed
Instructions
- Cook orzo according to package directions, reserving ½ cup pasta water.
- Meanwhile, cook garlic in hot oil in a skillet over medium heat 1 minute or until fragrant. Stir in cream cheese, ⅓ cup Parmesan cheese, ⅓ cup pasta water, Italian seasoning, red pepper, salt, and black pepper until combined. Add spinach; cook until wilted.
- Stir in orzo, stirring to combine. Add in additional pasta water, if needed, to thin the sauce to desired consistency. Sprinkle with remaining Parmesan cheese and crushed fried onions.
Side Dish Ingredients
- 2 cups arugula
- ⅔ cup halved grape tomatoes
- 3 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
532
|
88
|
620
|
| Fat (g) | 22 | 8 | 30 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 17 | 2 | 19 |
| Carb (g) | 62 | 7 | 69 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 728 | 173 | 901 |
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