Orzo with tomatoes and spinach

Ingredients

• 250 ml (1 cup) orzo Catelli
• 15 ml (1 tbsp) canola oil
• 450 g (1 lb) Quebec ground veal
• 1 small onion, chopped
• 15 ml (1 tbsp) chopped garlic
• 1 398 ml can diced tomatoes
• 125 ml (5 oz) grated Parmesan cheese
• Salt and pepper to taste
• 1 small onion, chopped
• 15 ml (1 tbsp) minced garlic
• 1 398 ml can diced tomatoes
• 125 ml (1/2 cup) 15% cooking cream Lactantia
• 80 ml (1/3 cup) sliced sun-dried Chuck Hughes tomatoes
• 500 ml (2 cups) baby spinach
• Salt and pepper to taste
• 80 ml (1/3 cup) grated Parmesan cheese
• 60 ml (1/4 cup) chopped fresh basil (optional)

Preparation

1. Cook the orzo al dente in a large pot of boiling salted water. Drain.
2. Meanwhile, heat the canola oil in a large skillet over medium heat. Cook the ground veal, onion, and garlic for 4 to 5 minutes, breaking up the meat.
3. Stir in the diced tomatoes, cream, and sun-dried tomatoes. Bring to a boil, then simmer for 3 to 4 minutes over low heat, until the meat is no longer pink.
4. Add the baby spinach and orzo. Season with salt and pepper. Cook for 1 minute, stirring, until the spinach has wilted.
5. When ready to serve, garnish with Parmesan cheese and, if desired, basil.

Photo credit: Pratico-Pratiques