I usually send Olivia off to PDO (parent’s day out) on Tuesdays and Thursdays! Since our vacation ran a little longer than expected due to weather delays I decided to keep her home so that I could just love on her all day long. She got up and we soon made our way to the grocery store. This is something that I like to do with Olivia.
After picking out our local goods for the week we came home to a jam packed day full of toddler playing. I knew that I had at least a solid hour to prep and cook a dish for our family and the blog during Olivia’s nap time. I picked up some fresh vegetables as well as some orzo pasta. After looking at the groceries I decided to do a one pot vegetable pannceta orzo dish because of my time.
You may ask why I made it a one pot meal? On days like yesterday I need all the extra time I can get around the house. Laundry, sweeping, grocery shopping, cooking and playing all in a days work can keep you very busy. The best part is that we have leftovers and it helps out with the next two meals.
Olivia loved everything in the meal except for the pancetta, which is strange because she usually love any type of meat. I was even impressed that she ate the spinach. Now I’m off to finish the rest of the dishes from today.
ENJOY ~ Meagan
One Pot Vegetable Pancetta Orzo
Total Time: 25 minutes
2 teaspoons olive oil
1 cup chopped asparagus
2 cups fresh chopped spinach
3 ounces diced pancetta
1 1/2 cup whole wheat orzo pasta
1/2 cup artichoke hearts
1 14.5 ounce can chicken broth
1/4 cup Parmesan cheese for topping
Salt to taste
Add oil to large skillet over medium heat. Toss in the asparagus and let them cook for 3 minutes. Then add spinach and pancetta to skillet. Pour in the orzo, artichoke and half of the chicken broth. Stir until well combined. Cover and let it cook for 8 minutes on low/medium heat.
Pour in the rest of the chicken broth and cook for an additional 5-7 minutes or until orzo is tender.
Top with parmesan cheese.