(Loren’s recipe)
(an original recipe from http://bakingdomesticityallthingsmini.blogspot.com/2013/06/cheesy-zucchini-orzo.html but Loren added spinach!)
-makes 4 servings
A few notes: If you’re a heat seeker, try adding red pepper flakes or a dash of buffalo sauce for an extra kick. And, this reheats wonderfully if you can manage not to clear out the pan on the first round!
1 Tablespoon olive oil
1 cup orzo
1 clove garlic, minced
Salt
Ground black pepper
1 medium zucchini, grated (about 2 cups)
1 cup shredded sharp cheddar cheese
Milk
In a large skillet over medium heat, toss orzo and garlic with oil until fragrant. Add 2 1/2 cups of water and 1/2 teaspoon salt and bring to boil. Reduce to a simmer and, stirring occasionally so that orzo does not stick to the bottom of pan, cook pasta until al dente and liquid has almost completely evaporated. Stir in zucchini until warmed through. Remove from heat and stir in cheese until melted. If needed, add a splash or two of milk to achieve extra creamy texture. Season to taste with salt and pepper. Enjoy alone for a vegetarian dish or topped with a grilled chicken breast!