I have been so busy playing with beer isorbet recipes that I “forgot” I had to feed my husband last night :) He usually bikes on Tuesdays night so I have some time to figure it out but unfortunate for me his biking buddy didn’t show again so when 6:30 rolled around and he gave me the look of “what’s for dinner” , needless to say I was scrambling! No, he was not interested in just sampling out the new beer sorbet flavors – bummer!
Anyway, I had some orzo in the pantry, a bag of baby spinach that was almost beyond it’s point of being fresh and some turkey sausage I was going to use for meat balls. Hummmm. Well, here is what became of my stuff and it was good stuff because we ate all of it. Enjoy!!!
6 ounces hot turkey Italian sausage, casings removed or any lean turkey sausage you may have
5 garlic cloves, thinly sliced
1 package fresh baby spinach
1/4 cup freshly grated Parmigiano-Reggiano cheese
Make orzo according to directions (4 servings) be sure to cook to al dente’
Heat a large skillet over medium-high heat. Spray with Pam Olive Oil. Add sausage and cook 4 minutes or until sausage is browned, stirring to crumble. Add garlic; cook 30 seconds, stirring constantly be care full not to “burn” your garlic or it will have a very bitter taste. Add spinach; cook 30 seconds or until spinach begins to wilt, tossing constantly. Stir in orzo; cook 1 minute or until heated. Sprinkle with cheese.