| ½ cup | Orzo pasta, preferably whole wheat |
| ½ pound | Lean ground lamb (beef or turkey may be substituted) |
| 2 Tablespoons | Stella Cadente L'Autunno Blend Extra Virgin Olive Oil |
| 1 | Large onion, finely chopped |
| 2 | Cloves garlic, minced |
| ¼ teaspoon | Ground cinnamon |
| ¼ teaspoon | Fresh rosemary, chopped |
| Pinch | Crushed red pepper (optional) |
| 1 | 28-ounce can crushed tomatoes |
| 1 | 6-oounce bag baby spinach |
| ½ cup | Pitted black or green olives, chopped |
| ¼ teaspoon | Freshly ground black pepper, or to taste |
| ¼ cup | Feta cheese, crumbled |
| To taste | Stella Cadente Rosemary Olive Oil |
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Bring a large saucepan of water to boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.
Meanwhile, in a medium nonstick skillet, cook the lamb (or beef or turkey) over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl.
Clean and dry the pan. Add the oil to the pan and heat over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the garlic, cinnamon, rosemary and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute.
Stir in meat and tomatoes. Simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes. Remove from heat and stir in the spinach and olives; season with pepper. Toss orzo with sauce.
Serve garnished with feta and drizzled with Stella Cadente Rosemary Olive Oil.
Yield: 4 servings
Chef: Julia Conway |
