Spinach Orzo with Tomatoes, Corn, Mushrooms, and Burrata

Vibrant fresh spinach and basil is blanched and shocked and thrown into the blender with garlic, lemon, a touch of greek yogurt, parmesan and olive oil. Pureed together until it’s a smooth sauce and tossed with orzo, mushrooms, sweet corn and cherry tomatoes. Topped off with creamy burrata, it just melts into the orzo. Perfect for any summertime backyard get together.

Spinach Sauce

• 1 lb. baby spinach
• 1 cup fresh basil leaves
• 3 garlic cloves, peeled
• 1/2 lemon juiced
• 2 tbsp. Greek yogurt
• 3/4 cup olive oil
• 1/4 cup freshly grated parmesan cheese
• salt and black pepepr

Orzo

• 1 lb. orzo
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 cup mushrooms, sliced
• 2 cups corn, cut off the cob
• 2 burrata balls

Directions

Starting with the spinach sauce bring a large pot of water to boil, and get a bowl of ice water ready. Place the spinach and basil into the boiling water to blanch it for 30 seconds and then use a spider or strainer and immediately into the ice water to shock, and stop cooking. You want that vibrant green color. Remove greens from the water and place on a towel to squeeze out all the liquid. Place into the blender along with garlic cloves, lemon juice and yogurt. Start blending it together and with the motor running drizzle in the olive oil. Then add in the parmesan cheese and season with salt and pepper.

Bring another large pot of salted water to boil. Cook the orzo for about 8-10 minutes.

Meanwhile in a large skillet over medium high heat melt the olive oil and butter together. Add in the mushrooms and corn. Season with salt and pepper. Cook until the mushroom start to get tender and the corn has a little color on it. Add in the cherry tomatoes and cook until the start to burst.

Strain the orzo and pour into the vegetables. Add in the spinach sauce and toss it all together. Spoon into serving bowl and add the burrata on top and finish with a drizzle of olive oil and a sprinkle of sea salt and cracked black pepper. Enjoy!