Garlicky Ricotta Orzo

This is one of many recipes videos my husband found when scrolling social media and sent my way.  And this one sounded so good so I thought we'd give it a try in the Delaney Test Kitchen. It was easy, but definitely lacked something in terms if dimension with the flavor.  If I make it again, I think I might try adding some chili infused oil when I toss it at the end, or add a sprinkling of chili flakes right before I add the spinach. With a little bit more pop I think this one is a winner.

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Garlicky Ricotta Orzo
 
INGREDIENTS:
250 g ricotta (approx. 8.8oz)
1 garlic bulb (top removed)
12 cherry tomatoes
1 Tablespoon olive oil
Salt & Pepper to taste
6 thyme sprigs
Handful of spinach
140 g uncooked orzo (approx. 5ounces)
1 cup reserved pasta water
Grated Parmesan cheese and thyme leave for topping
 
PREPARATION:
 
1.Pre-heat oven to 200 C (392 F)
 
2.Place ricotta, tomatoes, and garlic on a baking dish, drizzle with olive oil, season with salt & pepper, and top with sprigs of thyme. Bake for 30-35 minutes, until the garlic is tender.
 
3.Squeeze the roasted garlic, peel the tomatoes (if desired) and strip the thyme. Discard thyme stems.
 
4.Add spinach to the hot ingredients (it will wilt from the heat).
 
5.Cook the orzo according to package directions.
 
6.Mix the pasta water with the baked ingredients, and then add the orzo.
 
7.Adjust seasoning to taste and serve with grated parmesan and thyme sprigs on top.

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