Happy Friday!! We are in the kitchen with Jen from Bakerette today…. she has brought a savory dish that I am dying to give a try!
Spinach Tomato Orzo Pasta
AND with that- I’ll let Jen take it from here 🙂
Hi, it’s Jen from Bakerette and I’m so happy to be back here at Ruthie’s awesome space to bring you something yummy again this month.
Did August just sneak up on us? Holy cow. I can’t believe how quickly July flew by! And even crazier? School is just around the corner. Is it just me, or are you excited for school to start? Sister Chef has had waaaaay too much time on her hands and I’m ready, so ready, to get a routine back into place. But there is the dread of purchasing notebooks, pens, colored pencils, binders, clothes and the like. I swear it can put you into bankruptcy. LOL.
I don’t know about you, but when Sister Chef comes home from school, she’s starving. She’s usually so busy
primping studying in the mornings before she goes to school that she doesn’t eat breakfast. Lunch is at 11:00 AM and so when 3:00 rolls around, well, she’s starving. My kids aren’t huge treat eaters. Go figure–Probably why I’m packing on the pounds as I eat it for them–So I try and have some kind of foodie to snack on.
Orzo pasta is one of our family’s favorites and this Spinach Tomato Orzo Pasta doesn’t stick around very long in our household. It’s filling but not fattening and it ties us over until dinner. It’s perfect as a side dish to accompany your meals. You can easily substitute couscous for the orzo, but I’m more of an orzo fan.
What’s your favorite after-school snack?
- 3/4 cup uncooked *orzo cooked to al dente
- 1 tablespoon Italian dressing
- 1 cup grape tomatoes
- 2 cups baby spinach, packed with stems removed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon granulated garlic
- 2 tablespoons feta cheese, crumbled
- Cook orzo to al dente according to package directions. Drain and set aside.
- Meanwhile, heat Italian dressing in a large nonstick skillet over medium-high heat. Add tomatoes and cook for approximately 5 minutes or until skins begin to burst.
- Add spinach, salt, pepper, and garlic. Stir until the spinach wilts.
- Remove from stove and add the spinach/tomato mix and feta cheese to the Orzo pasta and toss until well incorporated.
*Orzo (Italian for Barley) is a short-cut pasta shaped like a large grain of rice.
Here are some additional must-taste recipes by Jen. Click on the photos to get the recipes:
Can’t thank Jen enough for sharing her Tomato Spinach Orzo Pasta with us today… have been over to visit her at Bakerette?
Jump on over to check out more delightful recipes and ideas!
Hope your weekend is lovely- relaxing and enjoyable!
xoxo~ Jen and Ruthie