|10 min||15 min||2|
|1/2 cup||Basil, fresh|
|1 cup||Cremini (Italian) mushroom|
|43 gm||Sun-dried tomatoes|
|227 gm||Orzo, dry|
|1/2 can (15oz)||Chickpeas, canned, drained (rinsed)|
|1/8 cup||Vegetable stock/broth|
|1/2 tsp||Lemon pepper|
|1/2 tsp||Garlic powder|
|1/2 tsp, ground||Thyme, dried|
|1/2 pinch||Himalayan sea salt|
1. Wash and slice the spinach, basil, and mushrooms and chop sun dried tomatoes. Place in the bottom of a pasta strainer.
A) If pasta was made ahead of time: Reheat reserved cooking water in the microwave and pour over the vegetable in the strainer (this will slightly cook them & add some starchiness). Continue to step 3.
B) If pasta was not made ahead of time: Cook the orzo according to package directions. When ready to drain, pour the whole pot, orzo with water, over the veggies in the bottom of the pasta strainer (this will slightly cook them & add some starchiness).
3. Place pasta and vegetables in a big bowl. Add the rest of the ingredients into the bowl and mix until well combined. Portion into 4 mason jars and enjoy!
Cook the orzo according to package directions. Drain, but reserve 1 cup of pasta water. Add 1 tsp of olive oil to pasta to prevent sticking and store in an airtight container in the fridge.