Orzo Pasta with Spinach
We recently roasted a leg of lamb and did this Orzo (rice-shaped pasta) with spinach as one of the sides. The leg of lamb roast was cooked according to the directions on the label after coating it with olive oil, garlic powder and some Greek seasoning. From Rae’s garden we had fresh beets and red onion (seasoned with olive oil and fresh basil, covered in foil and roasted in a 400 degree oven for an hour). The green beans were also from Rae’s garden.
Serves 4 as a side dish
8 ozs Orzo (rice shaped pasta)
3 T butter
2 T olive oil (we used roasted garlic olive oil)
3 cups Vegetable broth
3 - 4 T drippings from leg of lamb roast (optional)
2 cups chopped fresh spinach
Salt to taste
Melt butter in large sauce pan over medium heat. Add uncooked Orzo pasta to melted butter and continue to heat until butter browns and Orzo toasts and browns, stirring constantly. Add olive oil, cook and stir for another minute or two. Add vegetable broth, salt and lamb roast drippings (if using them). Cook over medium low heat until pasta is tender and most of the liquid has been absorbed, adding more broth if needed to keep this very moist. Stir in chopped spinach and cook until spinach is wilted, approximately two more minutes. Serve!