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Gingerbread
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Baked Orzo and Vegetables
Tiny ricelike pasta, Parmesan, pesto, spinach, garlic, garbanzo and tomato are tossed with egg that keeps it all together for a very hearty casserole.
4 cups hot cooked orzo or rosamarina pasta
3 eggs, beaten
2 tablespoons soft whole wheat or white bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon basil pesto
1/4 teaspoon pepper
1 large tomato, chopped (1 cup)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 garlic clove, finely chopped
1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
Heat oven to 350ºF. Grease 3-quart casserole. Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.
 Always Kiss The Cook
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