The theme for this week’s recipe swap was Side Dish. Nestie Moviegirl03 sent me this lovely dish. Thanks, Jenna!
I typically don’t make pasta as a side dish, so I served it alongside a basic baked chicken and a nice green salad. I halved the original recipe and reduced the butter quite a bit. I also added extra garlic and upped the veggie factor by eliminating the parsley and adding fresh chopped spinach.
All in all, I liked this dish. It took less than 25 minutes to prepare, and most of that time was spent boiling the water and cooking the pasta. I’m looking forward to eating the leftovers as a main for lunch this weekend!
Oh, and here’s the link to the roundup of last week’s Pasta Swap recipes!
Garlic Parmesan Orzo – adapted from All Recipes
- 1 Cup Uncooked Orzo Pasta
- 1 Tbsp. Garlic, minced
- 2 Tbsp. Unsalted Butter
- 2 Cups Spinach, chopped
- 1/4 Cup Parmesan Cheese
- 2 Tbsp. Milk
- Salt and Pepper, to taste
Cook orzo according to package directions. Melt butter in a large skillet over medium heat and add garlic. Saute until tender, about 4 minutes, then add the spinach and cook, 1 minute.
Add the orzo, parmesan and milk and season with salt and pepper. Stir until parmesan has melted and and everything has heated through.