Ingredients
- 1 cup Anna Orzo, uncooked
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Cento Panko Bread Crumbs
- 1 Onion, finely chopped
- 1 can Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 2 cups Baby Spinach
- 1 Lemon, zest & juice
- 2 cups Cento Organic Vegetable Stock
- 1/4 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Crushed Red Pepper, to taste
- Cento Ground Black Pepper, to taste
Directions
Heat olive oil in a skillet over medium heat. Add breadcrumbs and lemon zest, stirring frequently until golden brown and fragrant, about 2-3 minutes. Transfer to a bowl and set aside. In the same skillet sauté onion until softened, about 3 minutes. Stir in red pepper flakes and orzo, toasting pasta for 1-2 minutes until lightly golden. Pour in vegetable stock, season with salt and black pepper, and bring to a simmer. Cover and cook for about 8-10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed. Stir in artichoke hearts and baby spinach, cooking for another 2 minutes until spinach wilts. Remove from heat and mix in Parmesan cheese. Top with breadcrumb mixture before serving. Serves 4.
