Creamy Pumpkin Orzo with Figs and Spinach
INGREDIENTS
DIRECTIONS
- 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
DIRECTIONS
- 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.
- Meanwhile, cook orzo pasta in a medium pot of salted water as directed for al dente.
- 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!
