Fody’s Creamy One-Pot Pumpkin Orzo with Goat Cheese & Olive Salad

Prepare salad by adding spring mix / arugula to large mixing bowl. Add goat cheese, croutons, and olives and toss together. In a small bowl, whisk together garlic oil, balsamic vinegar, Dijon mustard, salt and agave nectar. Once ready to serve, drizzle dressing over salad and toss.

To prepare the orzo, preheat a large pan or soup pot on medium heat. Add garlic oil, tomatoes and salt. Stir and cook for 2 min. Add dry orzo, vegetable broth and tomato basil sauce. Stir, cover and bring to just boiling, then immediately reduce heat to medium-low to simmer for 5 min, covered, stirring often. Be sure to stir every couple of minutes to avoid orzo sticking to pan. Add pumpkin puree and cream, stir, and simmer another 5-6 min, covered, stirring often. Stir in parmesan cheese. Serve topped with more parmesan cheese if desired, and fresh basil.

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