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Roasted Garlic and Spinach Orzo

Featured in the Honolulu Star-Advertiser on September 19, 2018.

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Ingredients:

Roasted Garlic and Spinach Orzo

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

Directions:

  1. Heat oven to 425°F.
  2. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves.
  3. Cut off top of garlic bulb and drizzle cut cloves with 1 teaspoon oil.
  4. Wrap in foil.
  5. Bake 30-35 minutes or until cloves are soft.
  6. Unwrap.
  7. When cool enough to handle, squeeze garlic from skins.
  8. In a Dutch oven, heat remaining oil over medium-high heat.
  9. Add pasta; cook and stir 2-3 minutes or until lightly browned.
  10. Add stock; bring to a boil.
  11. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed.
  12. Stir in cream cheese until melted.
  13. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted.
  14. Garnish with parsley.

Serves 6.

Approximate Nutrient Analysis per serving:
320 calories, 8 g fat, 3 g saturated fat, 10 mg cholesterol, 700 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g sugar, 12 g protein

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