Orzo with tomatoes and spinach | Quebec Veal

Ingredients

• 250 ml (1 cup) orzo Catelli
• 15 ml (1 tbsp) canola oil
• 450 g (1 lb) Quebec ground veal
• 1 small onion, chopped
• 15 ml (1 tbsp) chopped garlic
• 1 398 ml can diced tomatoes
• 125 ml (5 oz) grated Parmesan cheese
• Salt and pepper to taste
• 15 ml (1 tbsp) minced garlic
• 125 ml (1/2 cup) 15% cooking cream Lactantia
• 80 ml (1/3 cup) sliced sun-dried Chuck Hughes tomatoes
• 500 ml (2 cups) baby spinach
• 80 ml (1/3 cup) grated Parmesan cheese
• 60 ml (1/4 cup) chopped fresh basil (optional)