This is one of my favorite Rachel Ray recipes and it’s so easy. My son loves it and doesn’t even notice the veggies. I like to add shredded rotisserie chicken to mine!
serves 4
total time: 25 minutes
2 cups orzo pasta
1 tablespoon extra virgin olive oil
1/2 onion, finely chopped
salt and pepper
1 pint half and half
1 1/2 cups grated Parmesan cheese
1 1/2 cups frozen peas
2 cups packed baby spinach
6 scallions, thinly sliced
In a large pot of boiling, salted water, cook the orzo until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup ofStir in the cooked orzo, reserved pasta water and the peas; season with salt and pepper. Cook until warmed through. Remove from the heat and fold in the spinach and scallions. Serve sprinkled with the remaining 3/4 cup parmesan cheese. the pasta cooking water.
Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook until just golden, about 5 minutes. Stir in the half-and-half and 3/4 cup parmesan cheese and simmer, whisking often, until just thickened, 2 to 3 minutes.
Photo from Pinterest.
