My daughter is a self-described “carb-ivore” and it was always a struggle to get her to eat her vegetables (or anything other than starchy foods) as a kid. After one ill-fated attempt to convince her that cauliflower au gratin was made from noodles, I started improvising with recipes like this one. That said, this is a simple but satisfying side dish for many meals.
Ingredients
- 1 cup Orzo Pasta
- 1 Large Clove Garlic
- 1/4 cup Butter or Margarine
- 1/2 cup Frozen Spinach (thawed and drained)
- 1/3 cup Grated Parmesan Cheese
Directions
- Boil orzo per package directions. Drain and keep warm.
- Peel and finely mince garlic.
- In a large skillet, melt butter or margarine over medium heat.
- Add garlic to skillet and saute for about two minutes.
- Add spinach to skillet and cook until hot, stirring to mix well with garlic and butter or margarine.
- Reduce heat to low, and add cooked orzo to skillet. Mix vigorously until pasta is well combined with spinach mixture.
- Add parmesan to skillet and mix well.
- Remove from heat and serve, adding a little sprinkle of extra parmesan on top of each serving.