This month’s recipe comes from Lynn Hayes, our Board Vice President and was adapted from Half Baked Harvest. Lynn says this is the most delicious thing you can cook up in a half hour so give it a try!
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 2 tablespoons fresh (or 2 teaspoons dry) basil
- 1/2 teaspoon smoked paprika
- 1-2 tablespoons crushed Calabrian chili peppers* (or red pepper flakes)
- salt and pepper to taste
- 1 pound dry orzo pasta
- 1 jar (12 ounces) marinated artichokes, quartered (or use 2 smaller jars)
- 1/2 cup basil pesto
- 2 cups baby spinach, chopped
- 3/4 cups shredded mozzarella cheese
- 3/4 cup shredded provolone cheese
Instructions
- Preheat oven to 350
- In a 9×13 inch baking dish, combine the olive oil, garlic, shallots, basil, paprika, chili flakes, salt, and pepper. Add the dry orzo, artichokes, and pesto. Pour over 2 1/4 cups of water and stir to combine. Place the spinach on top. Bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.
- Stir the pasta around, then sprinkle the cheeses overtop. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there’s a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
*Calabrian chili peppers have a delicious smoky taste. Try to find them if you can.
