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Pinenut Creamed Spinach (w/ Orzo)

July 23, 2010

Sometimes, I get a thrill out of emptying the freezer or pantry. Maybe this comes from us living a pretty full lifestyle in the rest of the house, where I am constantly finding creative ways to hide my graduate research books and sewing supplies. Whenever my freezer gets near empty, I challenge myself to make meals that will purge the kitchen, and tonight is one of those nights. I grabbed a package of frozen spinach and the pine nuts sitting next to it, and came up with creamed spinach with orzo. Now, this recipe can be made without orzo, but if you want to make it more of a meal, boil up a batch of orzo and mix it in.


Pinenut Creamed Spinach with Orzo

Ingredients:

  • 2 tb of butter
  • 1 shallot diced
  • 2 cloves of garlic minced
  • 1 package of frozen Spinach- defrosted
  • 1/2 cup of pinenuts
  • 1 cup of cream
  • 1/2 cup of Pecorino Romano Cheese. 
  • Salt and Pepper
  • 1 cup of Orzo

1. Boil a pot of water, and cook Orzo for 9 minutes or as the directions on the box dictate
2. Meanwhile heat your pan with the butter over medium, then toss in the shallot and cloves. Let simmer for a minute or two. Do not let the garlic burn.
3. Throw in the defrosted spinach and pinenuts. Let it cook for another two minutes
4. Lower the heat, and add in the milk and cheese. Add salt and pepper to taste.
5. Mix in the orzo, and serve.

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