Ingredients
- Orzo pasta: 1 cup
- Pumpkin puree: 1 cup
- Vegetable broth: 2 cups
- Baby spinach: 5 ounces
- Feta cheese: 4 ounces, crumbled
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Parmesan cheese: 1/4 cup, grated
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it.
- Step 2: Add the orzo pasta to the pot and toast it for 2-3 minutes, stirring constantly, until it becomes lightly golden.
- Step 3: Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Step 4: Stir in the pumpkin puree and spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Step 5: Remove from heat and stir in the crumbled feta cheese and grated parmesan cheese. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth to loosen the orzo, or in the microwave, stirring occasionally.
- A sprinkle of toasted pumpkin seeds adds a delightful crunch and visual appeal to each serving.
- For a richer flavor, brown the orzo a bit longer in Step 2 – just keep a close eye to prevent burning!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American