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1 pound orzo (rice shaped pasta)
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon crushed hot red pepper flakes
1 cup (packed) coarsely chopped spinach leaves
1 cup (4 oz.) coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna
or Mission Figs
2 ounces (1/2 cup) thinly sliced prosciutto, chopped
1 cup chicken broth
1 cup (4 oz.) crumbled Gorgonzola or other blue cheese
Cook orzo according to package. Set
aside. In large skillet, heat olive oil over medium heat.
Add garlic and red pepper flakes and cook, about 1 minute.
Stir in spinach and cook until wilted, about 1 minute. Stir
in figs and prosciutto and cook 1 minute longer. Add pasta,
stirring to combine. Pour in chicken broth and cook until
most of the liquid has absorbed, 2-3 minutes. Remove from
heat; stir in cheese. Makes about 7 cups (8-10 servings).
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