Cheesy orzo

Orzo is the perfect pasta.  It’s tiny, and compliments other foods nicely. I love orzo in the summer in cold salads so the vegetables get to be the star.

This dish is served hot, cheesy, and delicious. I found a recipe and modified it, adding more vegetables and substituting cream cheese for the goat cheese.

You’ll need:

Serves 4-6

  • 8 oz. dry orzo
  • 1 medium squash cut into small cubes  **you could also use a large squash and just split it up
  • 1/4 c. onion chopped
  • 6 oz. spinach leaves (big handfuls)
  • 2 ounces cream cheese
  • 1/3 cup parmesan cheese
  • 1/3 cup grated cheddar cheese **any other cheese–it’s your choice!
  • 1 t. nutmeg
  • salt/pepper
  • olive oil
  1. Cook orzo according to package directions and drain.
  2. Saute cubed squash and onion in olive oil over medium heat until squash begins to soften.
  3. Add spinach and cook down, another minute or two.
  4. Add cheese and nutmeg to mixture and season to taste.

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