Ingredients
- 1 whole garlic bulb
- 1 t plus 1 T olive oil, divided
- 1 3/4 cup uncooked whole wheat orzo pasta
- 2 1/2 cups chicken stock
- 3 oz reduced fat cream cheese, cubed
- 1 (8 oz) package fresh spinach, trimmed and chopped
- 1/4 cup shredded Asiago cheese
- 1/4 cup fat free milk
- 1 t salt-free garlic pepper seasoning blend
- 1/4 t salt
- 2 T minced fresh parsley
Preparation
Step 1
Preheat oven to 425
Remove the papery skin from the garlic bulb but do not peel or separate the cloves.
Cut off the top of the garlic bulb, exposing individual cloves.
Drizzle cut cloves with 1 t oil.
Wrap in foil.
Bake 30-25 min or until the cloves are soft.
Unwrap
When cool, squeeze garlic from skins.
In a Dutch oven,heat remaining oil over med heat.
Add pasta: cook and stir over med heat 2-3 minutes or until lightly browned.
Add stock and bring to a boil.
Reduce aheat and simmer, covered, 10-12 minutes or until the pasta is tender and the liquid is absorbed.
Stir in the cream cheese until melted.
Add spinach, Asiago cheese, milk, seasoning, salt, and roasted garlic.
Cook and stir until spinach is wilted.
Sprinkle with parsley.
Yields 6 servings