Creamy Spinach Parmesan Orzo

I like orzo.  It's a fun little pasta.  It looks like rice, but it's not.  There are lots of ways to prepare it, from a cool summer salad to hearty winter dishes.  See? Fun!

This dish sounded like a hearty and filling dish for a cold winter day.  It's loaded with spinach and peppers, and has just enough parmesan to have some bite to it.  This meal has a lot more flavor than its fat and calorie count suggest.  I don't have too many recommendations for modifying this dish, it really is that good.

As you can see from the picture, I made this with shells instead of orzo.  As it turns out, they don't make orzo in a whole wheat variety, so I chose whole wheat shells.  If you do opt for a pasta other than orzo, i would recommend increasing the recipe by 50%.  With the shells there was not enough of the sauce to really coat the shells, and they ended up being a little dry.

If you triple the recipe for the sauce and place this in a baking dish, it could make a nice alternative to macaroni and cheese.  I would also recommend adding some milk until the sauce thins out a little - maybe 1/2 cup.  Bake on 325 for 25-35 minutes or until browned on the top.