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Cooking in the Kerkhof Kitchen

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Orzo with Italian Sausage and Spinach

A comforting bowl of goodness! Perfect for busy weeknights! 

Orzo with Italian Sausage and Spinach

Ingredients:
– 1 cup orzo pasta
– 1 lb Italian sausage, casings removed
– 2 cups fresh spinach, chopped
– 1 medium onion, diced – I also added some red and yellow peppers because we had some left in the fridge and they added some great colour to the dish
– 3 cloves garlic, minced (or use A Spice Affair Garlic if you do not have fresh)
– 1 can (14.5 oz) diced tomatoes, drained ( I use a whole 28 oz tin- would recommend)
– 1 teaspoon Italian seasoning
– 1/2 teaspoon red pepper flakes (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving

Directions:
1. In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces with a spoon, about 5-7 minutes.
3. Add the diced onion and garlic to the pot, and sauté until the onion is translucent, about 3-4 minutes.
4. Stir in the diced tomatoes, spinach, Italian seasoning, red pepper flakes, salt, and pepper. Cook until the spinach wilts and the mixture is heated through, about 2-3 minutes.
5. Add the cooked orzo to the pot and toss everything together until well combined.
6. Serve hot, topped with grated Parmesan cheese.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings