Pastina Risotto with Salsa Rosa

INGREDIENTS

• 1 lb. small shaped pasta such as acini di pepe, rosamarina or orzo
• 3 Tbsp. extra virgin olive oil, divided
• 2 Tbsp. minced garlic
• 2 Tbsp. chopped fresh oregano
• 1 can (14-ounce) reduced sodium chicken broth or chicken stock, divided
• 3/4 tsp. salt
• 6 cups firmly packed baby spinach or torn spinach leaves
• 1-1/2 cups Salsa Rosa (ingredients and directions below)
• 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic
• =Salsa Rosa Ingredients:

• 6 large red bell peppers
• 1 to 2 serrano chili peppers, as desired
• 2 Tbsp. olive oil, divided
• 2 cloves garlic, thinly sliced
• 1 Tbsp. chopped fresh oregano
• 1/2 cup chopped tomato
• 3/4 tsp. salt
• 2 tsp. red wine or balsamic vinegar
• Freshly ground black pepper

DIRECTIONS

• 1

  Cook pasta in salted water for half the time the package directs. (Pasta will be very firm but will cook further later.) Reserve 1/2 cup of the pasta cooking water. Drain pasta; rinse with cold water and drain again. Return to pot; add 1 Tbsp. oil and set aside.** (At this point, pasta may be covered and refrigerated up to 1 day.)

• 2

  Heat remaining 2 Tbsp. oil in a large deep skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Add oregano; cook and stir 30 seconds. Add 1 cup broth and the salt; bring to a simmer. Add pasta; simmer 1 minute. Add remaining broth; simmer until liquid is absorbed and pasta is tender but firm, 5 to 6 minutes, stirring occasionally.

• 3

  Stir in spinach in batches, turning with tongs and stirring into mixture until wilted. Stir in 1-1/2 cups Salsa Rosa; heat through. Thin with reserved pasta water if desired. Remove from heat; stir in cheese. Serve immediately.

• 4

  DIRECTIONS FOR SALSA ROSA: Coat the bell peppers lightly with 1 Tbsp. oil; place on a foil-lined baking sheet. Bake in a preheated 450°F oven 30 minutes, turning peppers three times until peppers are blistered all over. Transfer to a large bowl; cover with plastic wrap and let stand until cool enough to handle, about 15 minutes. Peel off and discard skin from bell peppers; discard stems and seeds.

• 5

  Heat remaining 1 Tbsp. oil in a small skillet over medium-low heat. Add chili pepper(s); cook until browned on all sides, about 5 minutes. Remove from skillet; let cool. Add garlic to hot oil; cook and stir 1 minute. Add oregano; cook and stir 30 seconds. Add tomato and salt; cook and stir 1 minute. Peel off and discard skin from chili pepper(s); discard stems and seeds.

• 6

  Combine bell peppers, chili pepper(s) and tomato mixture in a food processor or blender container. Process or blend until fairly smooth. Add the vinegar and pepper to taste; process or blend to combine. Taste and adjust seasonings. Use immediately or cover and chill up to 5 days or freeze up to 3 months.

Shredded
Asiago
Garlic
Mozzarella
Shredded
Healthy living