Thursday, November 6, 2014

Guest Post - Creamy Pumpkin Orzo with Figs and Spinach


Today we have our awesome friend, Jamie, from Dishing Out Health! She has an amazing healthy-living blog which you should definitely check out: :) She has an amazing recipe, we have yet to try it, called Creamy Pumpkin Orzo with Figs and Spinach...

Makes 3.5 cups prepared (~4 servings)
  • 1 cup (dry) orzo pasta
  • 2 shallots, minced
  • 1 clove of garlic, minced
  • 5 black mission figs, chopped
  • 3 generous handfuls of fresh spinach
  • 5 sage leaves, chopped
  • 1/2 cup pumpkin puree (I use Libby’s)
  • 1/2 vegetable stock (or chicken stock)
  • 1/2 cup skim milk
  • 1 tbsp extra virgin olive oil
  • Salt and pepper
  1. Heat a large skillet over medium heat and add olive oil.  Add shallots and sauté for 3 minutes, until translucent. Add figs, garlic, spinach, sage, salt and pepper and cook for another 3-4 minutes. Add pumpkin puree, vegetable stock and milk. Stir until combined and let simmer on low heat for 5 minutes.
  2. Meanwhile, cook orzo pasta in a medium pot of salted water as directed for al dente.
  3. Once pasta is cooked, drain in a colander and add to the skillet. Toss all components until well combined. Serve with freshly grated cheese if desired. Enjoy!
Nutrition facts per serving (3/4 cup)
Calories: 220; Total Fat: 3.5 gm; Saturated Fat: <.5 gm; Cholesterol: 0 mg; Sodium: 150 mg; Carbohydrates: 40 gm; Fiber: 4 gm; Sugar: 8 gm; Protein: 8.5 gm

Find Jamie Here:

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