Orzo with spinach and cherry tomatoes (for kids)

This vegetarian pasta dish is easy to prepare and ideal for children. Orzo is a rice-shaped pasta – made from durum wheat ground into semolina (which is also the base for couscous and bulgur) – that is quite firm and filling. The fresh leaf spinach and cherry tomatoes create a colourful and healthy dish. I finish it off with roasted almonds and Parmesan cheese, making the dish wonderfully creamy. And it's not just the kids at my home who enjoy it ;-)

Ingredients for 4 child portions:50 grams of flaked almonds, 250 grams of cherry tomatoes, 1 teaspoon of paprika powder, 1 teaspoon of oregano, ½ tablespoon of sunflower oil, 180 grams of orzo (or riso, as it is also called, this is pasta in the shape of a rice grain), 1 small onion, 1 clove of garlic, 1 heaped teaspoon of butter, 100 grams of frozen spinach cubes, 60 grams of grated Parmesan cheese, 50 grams of fresh spinach, washed

Preparation:Preheat the oven to 160 degrees and roast the flaked almonds on a tray for 10 minutes or a little longer, until they turn light golden brown. Then remove from the oven and set aside. Increase the oven temperature to 220 degrees for the tomatoes. Place the cherry tomatoes in a bowl and mix with the sunflower oil, oregano, and paprika powder with a pinch of salt. Spread out on a baking tray lined with baking paper and place in the oven for 5-8 minutes. As soon as the skin starts to brown or split, the tomatoes are ready. Set the tomatoes aside. Cook the orzo in plenty of water until done, drain and rinse well. Keep 300 ml of the cooking water aside, as you will need it later for the sauce. Meanwhile, peel and finely chop the onion and garlic. In a large pan, sauté the onion in the butter (or sunflower oil, that works too) and add the garlic once the onion is soft and golden brown, cooking gently for another 5 minutes. Then add the frozen spinach and grated cheese along with half of the reserved cooking water, lower the heat, and optionally cover with a lid to allow the spinach to thaw. Once the spinach has thawed, blend the sauce until smooth. Now add the cooked pasta and fresh spinach, along with enough of the remaining reserved cooking water to create a creamy mixture. Finally, gently fold in the tomatoes and mix together. Taste and add salt and pepper if needed. Serve with the roasted flaked almonds.

Enjoy your meal!

By: Marleen

Categories: Kitchen secrets