Ingredients:
• 8 oz orzo pasta
• 1 tablespoon olive oil
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups baby spinach
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Red pepper flakes, for garnish (optional)
• Fresh parsley, chopped, for garnish (optional)
Directions:
1. Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they begin to brown, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
4. Stir in the baby spinach and cook until wilted, about 2-3 minutes.
5. Add the cooked orzo pasta to the skillet and toss to combine with the mushrooms and spinach.
6. Remove the skillet from heat and sprinkle the grated Parmesan cheese over the orzo mixture. Season with salt and black pepper to taste.
7. Garnish with red pepper flakes and chopped fresh parsley, if desired, before serving.