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Marry-Me Skillet

VegetarianStove-TopPasta

Time: 30 minutes

Yield: 4 servings

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About

It's not all about the diamond ring! Sometimes the right proposal is about giving your loved one something they'll love and appreciate... like this Marry Me Skillet! Tender orzo pasta, hearty chickpeas, leafy spinach, and sharp parmesan in a creamy sauce with sun-dried tomatoes and fragrant basil? No need for any gemstones! The Marry Me Skillet is sure to get you a "yes!"

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Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 cups vegetable broth
  • 1 cup orzo pasta
  • 1/2 cup sun-dried tomatoes, drained and roughly chopped
  • 1 teaspoon Italian seasoning
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 cup fresh basil leaves, roughly chopped, plus more, to taste, whole leaves, for garnish
  • fine sea salt, to taste
  • freshly ground black pepper, to taste

Directions

Step 1 -In a large sauté pan over medium-high heat, add the olive oil.

Step 2 -Add the shallots, the garlic, and the crushed red pepper flakes and cook, while stirring, until the shallots begin to soften, about 3 minutes.

Step 3 -Add the chickpeas, the vegetable broth, the orzo, the sun-dried tomatoes, and the Italian seasoning to the shallot mixture and stir to combine.

Step 4 -Cook the orzo mixture, while stirring frequently, until it comes to a simmer.

Step 5 -Reduce the heat to medium-low and allow the orzo mixture to simmer, while stirring frequently, until the orzo is just shy of al dente, about 5-6 minutes.

Step 6 -Add the heavy cream, the spinach, the parmesan, and 1/4 cup of the chopped basil to the orzo mixture and stir to combine.

Step 7 -Cook, while stirring frequently, until the spinach is wilted and the orzo is al dente, about 2-3 minutes.

Step 8 -Taste the orzo mixture for seasoning and add the sea salt and the black pepper, as needed.

Step 9 -Serve warm garnished with the extra whole basil leaves.

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