Spinach-Artichoke Orzo
Fav dip meets fav pasta shape.
Ingredients:
12 ounces marinated artichokes, drained
5 ounces baby spinach
1/2 cup cream cheese
1/2 cup grated parm, plus more for garnish
1 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoons thyme leaves
1/2 teaspoon Calabrian chili paste or crushed red pepper
Salt and pepper
2 tablespoons olive oil
4 garlic cloves, minced
1 medium sweet onion, minced
4 cups vegetable or chicken stock
1 1/2 cups water
1 pound dried orzo pasta
Directions:
In a food processor, combine the artichokes, spinach, cream cheese, parm, lemon zest and juice, thyme, Calabrian chile paste, salt and pepper. Purée until relatively smooth while still maintaining some texture. Set aside.
In a medium pot, heat the olive oil over medium-high heat. Add the garlic and onion and cook, stirring often, until softened and lightly golden, 4 to 5 minutes. Stir in the stock, water, pasta and a heavy pinch each of salt and pepper. Cook, stirring constantly, until the pasta is Al dente and the liquid has thickened into a glossy sauce, 13 to 15 minutes.
Remove from the heat and stir in the spinach-artichoke mixture to incorporate. Taste and adjust the seasoning with salt and pepper, then serve, topping with more parm for garnish.