Recipe: Artichoke-Spinach Alfredo Orzo
What’s not to love about an alfredo pasta dish with spinach and artichokes? Add bacon jerky and mmm… I could eat this all the time!
- 2 ounces (1/2 cup) orzo, dehydrated
- 1/4 cup artichoke hearts, dehydrated
- 1/4 cup spinach, dehydrated
- 1 tablespoon butter powder (Anthony’s Butter Powder)
- 2 tablespoons whole cream powder (Anthony’s Whole Cream Powder)
- 2 tablespoons white cheese powder (King Arthur Better Cheddar White Cheese Powder)
- 1/2 teaspoon cornstarch
- 1/2 teaspoon basil, dried
- 1/8 teaspoon salt (note: check sodium level of cheese powder before adding salt)
- 1/8 teaspoon black pepper
- 1/2 ounce bacon jerky (Oberto Applewood Smoked Bacon Jerky)
This recipes used three ingredients that need to be dehydrated at home: orzo, spinach and artichoke hearts
- spinach: no pre-cooking needed… just spread on dehydrator trays to until completely dried
- artichoke hearts: I purchase canned artichoke hearts and cut them into small pieces to dehydrate
- orzo: pasta takes less time (and fuel) to rehydrate when you pre-cook and dehydrate it at home
- Add all ingredients except bacon jerky to a plastic bag or vacuum seal.
- Package bacon jerky separately since it contains fat and could impact the other dry ingredients during storage.
- Heat bacon in pan just until softened. (optional)
- Bring 10 ounces of water to a boil.
- Add all ingredients except bacon and stir well.
- Simmer for 1-2 minutes.
- Turn off heat, cover and let sit for 10 minutes until all ingredients are fully rehydrated.
- Add bacon.