Tuscan Orzo

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 Tbsp olive oil ($0.22)

2 Tbsp butter ($0.27)

1/2 medium onion, chopped ($0.35)

4 cloves garlic, minced ($0.16)

1 tsp Italian seasoning ($0.10)

1 14.5oz. can roasted petite diced tomatoes* ($0.98)

1 tsp lemon juice ($0.02)

1 tsp Dijon mustard ($0.02)

1 cup uncooked orzo pasta ($1.65)

1 1/2 cups vegetable broth ($0.12)

1/2 cup heavy cream, room temperature** ($0.84)

1/2 cup shredded Parmesan ($1.48)

1 cup fresh baby spinach, packed ($1.10)

2 Tbsp minced fresh parsley ($0.10)

Salt & pepper to taste ($0.05)

Directions

Sauté

Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.

Add the garlic, Italian seasoning, canned tomatoes, lemon juice, Dijon mustard, and orzo. Stir often, cooking for 3 minutes.

Simmer

Add the vegetable broth and room temperature cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.

Stir

Take the pot off the heat and stir in the parmesan, spinach, and parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking. If the orzo seems watery at the end of cooking, you can simmer it for a bit longer. It will continue to absorb the liquid and thicken.

Serve

Season with salt and pepper to taste. Enjoy!

Nutrition

• Serving Size: 1.5 cups
• Calories: 390 kcal
• Total Fat: 24 g
• Sodium: 630 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 2 g
• Protein: 11 g