1 zucchini, sliced in half the long way, then sliced cross-wise to create semi-circles
2 cups baby spinich
12 ozs orzo
⅓ cup shredded parmesan cheese
Instructions
Spray a large skillet with oil, then heat on medium. Add bacon and cook until crisp, 8 to 10 minutes.
Remove bacon from pan, set on plate topped with paper towel to cool. Crumble into bite sized pieces when cool.
Drain the excess bacon grease from skillet, then heat 1 tablespoon of the olive oil in the skillet on medium.
Add the onion, sauté in one tablespoon olive oil for about 10 minutes until the onion has softened and begun to caramelize.
Stir in the zucchini, and cook for another 5 minutes.
Add the add the garlic to the skillet and cook for one minute to release the garlic aroma. Stir in the spinach, and lower heat to medium low. Cook covered for about 3 minutes until the spinach has begun to will.
Cook the orzo according to package instructions while you cook the veggies. When the orzo is done to your liking, drain the orzo and toss with the remaining tablespoon of olive oil.
Add the sautéed vegetables into the pan with the orzo and stir to combine. Stir in the bacon bits, then the pineapple and cheese. Serve immediately and enjoy with a rosé, preferably from Provence!