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Creamy Roasted Garlic & Spinach Orzo

This side dish brings instant comfort. I first made it without spinach so my husband and daughter would like it. The next time, I added spinach for the extra health benefits. They still devoured it, so in my book that's a win-win. —Dawn Moore, Warren, Pennsylvania
  • Total Time
    Prep: 35 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 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

  • Preheat oven to 425°. Remove papery outer skin from garlic bulb but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with 1 teaspoon oil. Wrap in foil. Bake 30-35 minutes or until cloves are soft. Unwrap. When cool enough to handle, squeeze garlic from skins.
  • In a Dutch oven, heat remaining oil over medium-high heat. Add pasta; cook and stir 2-3 minutes or until lightly browned. Add stock; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender and liquid is absorbed.
  • Stir in cream cheese until melted. Add spinach, Asiago cheese, milk, seasoning blend, salt and roasted garlic; cook and stir until spinach is wilted. Sprinkle with parsley.
Nutrition Facts
2/3 cup: 271 calories, 8g fat (3g saturated fat), 14mg cholesterol, 422mg sodium, 37g carbohydrate (2g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.

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