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Creamy Tuscan Orzo

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Ingredients:

2 Tbsp Unsalted Butter
16 oz Orzo
4 Garlic Cloves, minced
1 Tbsp Tomato Paste
2 Cups Low Sodium Vegetable Broth
2 Cups Whole Milk
1-1 1/2 Cups Sun-Dried Tomatoes, sliced
Salt
Pepper
4 oz Baby Spinach
1/4 Cup Grated Parmesan, plus more for topping

Directions:

  1. Melt the butter in a large pot over medium heat. Add the orzo and garlic and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted, and the garlic is fragrant, about 2-3 minutes.
  2. Add the tomato paste and stir until combined.
  3. Add the vegetable broth, milk, and sun-dried tomatoes, and stir to combine. Season with salt and pepper. Bring to a boil then reduce the heat to simmer, stirring frequently, until the liquid is mostly absorbed, and the orzo is cooked, about 10-12 minutes.
  4. Add the spinach, about a handful at a time, and stir to incorporate until wilted.
  5. Add the parmesan and stir to combine.
  6. Remove from the heat and serve. Garnish with additional parmesan. Enjoy!
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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