Garlic Shrimp Orzo with Mustard Greens

I am so tired.  I got a flat tire today and had to have my car towed 40 miles from my work to our local mechanic.  To say it was a long day is an understatement.  On top of a crazy hectic week at work, I also have a million things to do to get ready for the two Halloween parties we are going to this weekend.  I want to cry out like Jessie Spano did when she was strung out on caffeine pills:

"No time! There's never any time! I don't have time to study! I'll never get into Stanford! I'll let everyone down! I'm so confused!" 

I hope you got my Saved by the Bell reference... Nevertheless, I had every intention to write about the importance of incorporating different greens into your diet and how much I love this whole wheat orzo but just cannot seem to muster up the energy.  So take my word for it, this is a great recipe with even better ingredients.  Now, it's bedtime for this girl!

Garlic Shrimp Orzo with Mustard Greens
1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
2 cups mustard greens
1 cup tomatoes, chopped
1 pound raw, peeled, deveined shrimp
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
1/4 cup chopped parsley
2 tablespoons goat cheese
2-3 cups cooked orzo

In a large pot, bring water up to a boil.  When cooking pasta, I always add a touch of olive oil and a heavy pinch of salt.  Prep vegetables by chopping them.

Preheat large skillet over medium heat and add oil.  Once oil is heated add onion and garlic and saute until soft.  About 5 minutes.  Add mustard greens and tomatoes.  Cook for another 5 minutes until greens are soft and tomatoes break down.  Add shrimp and white wine and reduce.

Add orzo to boiling water when you throw the mustard greens and tomatoes in pan.  Once orzo is cooked, add directly to shrimp mixture along with parmesan, parsley and goat cheese.  Stir to combine.  Add ladles of pasta water to loosen up and create a sauce.  It took about two ladles full for me.

Serve immediately with shaved parmesan and lemon wedges.