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
Optional garnishes: Red pepper flakes, fresh parsley, chopped
Directions:
Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden, about 5-7 minutes.
Add minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Stir in the spinach and cook until wilted, about 2-3 minutes.
Mix in the cooked orzo, ensuring it’s well combined with the mushroom and spinach.
Remove from heat, sprinkle with Parmesan cheese, and season with salt and pepper to taste.
Garnish with red pepper flakes and fresh parsley if desired.
Notes:
For a golden sear on the mushrooms, let them cook undisturbed for a few minutes before stirring.
Watch the garlic closely to prevent it from burning and turning bitter.
Experiment with different cheeses for new flavors, or add protein like chicken or shrimp for a heartier dish.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 300 kcal per serving | Servings: 4 servings