|½ cup||Orzo pasta, preferably whole wheat|
|½ pound||Lean ground lamb (beef or turkey may be substituted)|
|2 Tablespoons||Stella Cadente L'Autunno Blend Extra Virgin Olive Oil|
|1||Large onion, finely chopped|
|2||Cloves garlic, minced|
|¼ teaspoon||Ground cinnamon|
|¼ teaspoon||Fresh rosemary, chopped|
|Pinch||Crushed red pepper (optional)|
|1||28-ounce can crushed tomatoes|
|1||6-oounce bag baby spinach|
|½ cup||Pitted black or green olives, chopped|
|¼ teaspoon||Freshly ground black pepper, or to taste|
|¼ cup||Feta cheese, crumbled|
|To taste||Stella Cadente Rosemary Olive Oil|
Bring a large saucepan of water to boil. Cook orzo until just tender, about 8 minutes or according to package directions. Drain.
Meanwhile, in a medium nonstick skillet, cook the lamb (or beef or turkey) over medium heat, stirring, until browned, 2 to 3 minutes. Drain in a sieve set over a bowl.
Clean and dry the pan. Add the oil to the pan and heat over medium heat. Add the onion and cook, stirring, until softened, 5 to 7 minutes. Add the garlic, cinnamon, rosemary and crushed red pepper (if using); cook, stirring, until fragrant, about 1 minute.
Stir in meat and tomatoes. Simmer, stirring occasionally, until the sauce has thickened, 3 to 5 minutes. Remove from heat and stir in the spinach and olives; season with pepper. Toss orzo with sauce.
Serve garnished with feta and drizzled with Stella Cadente Rosemary Olive Oil.
Yield: 4 servings
Chef: Julia Conway