Creamy Express Pumpkin Orzo with Rosemary Turkey and Spinach

Instructions

1. 1

   1. In a bowl, mix the turkey strips with 1 tablespoon olive oil, dried rosemary, sweet paprika, 1/2 teaspoon salt, and black pepper.

2. 2

   2. Heat a large skillet or wide pot over medium-high heat for 1 minute. If you want to preheat the oven to keep the dish warm, set it to 200°F/95°C, though it is not needed for the main cooking.

3. 3

   3. Add the seasoned turkey to the skillet and brown for 4 to 5 minutes, stirring once or twice, until fully cooked. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining tablespoon of olive oil, the red onion, and the garlic. Sauté for 2 minutes until the onion softens.

5. 5

   5. Stir in the dry orzo and cook for 1 minute so it gets coated with the oil and aromatics.

6. 6

   6. Pour in the hot chicken broth and add the pumpkin purée, nutmeg, and remaining salt. Mix well and cook over medium heat for 8 to 10 minutes, stirring often, until the orzo is tender and creamy.

7. 7

   7. Add the heavy cream, grated Parmesan, fresh spinach, and lemon zest. Cook 2 minutes more, stirring, until the spinach wilts and the sauce turns silky.

8. 8

   8. Return the turkey to the skillet and stir for 1 minute to warm it through and combine the flavors. Taste and adjust with more salt or black pepper if needed.

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   9. Serve immediately, with a little extra grated Parmesan on top if desired.