Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 3 cups (710ml) low-sodium vegetable broth
  • 0.5 cup (75g) sun-dried tomatoes, drained and chopped
  • 1 tsp (5g) garlic powder
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13 inch baking dish, spread the dry orzo in an even layer. Scatter the chopped sun-dried tomatoes and garlic powder across the pasta.
  3. Place the entire wheel of Boursin cheese directly in the center of the dish.
  4. Pour the low-sodium vegetable broth carefully around the cheese, ensuring the orzo is fully submerged. Drizzle the olive oil over the top.
  5. Cover the dish tightly with aluminum foil to trap steam. Bake for 40–45 minutes, or until the liquid is mostly absorbed and the orzo is tender.
  6. Remove the foil and uncover. Using a spoon, stir the softened Boursin cheese into the pasta, swirling it until a velvety sauce forms.
  7. Fold in the fresh baby spinach; let the residual heat wilt the greens for about 60 seconds before serving.