Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (preferably cremini or button)
- 3 cups fresh spinach, roughly chopped
- 1 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- In a medium saucepan, bring salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, heat the olive oil and 1 tablespoon of butter.
- Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Add sliced mushrooms and cook for about 5-7 minutes, stirring occasionally until soft and golden brown.
- Add chopped spinach and cook for an additional 2-3 minutes until wilted.
- Stir in the vegetable or chicken broth and bring to a simmer for about 2 minutes.
- Add the cooked orzo and the remaining butter; stir to combine thoroughly.
- Sprinkle in the grated Parmesan cheese, season with salt, pepper, and dried Italian herbs (if using), and mix until creamy.
- Remove from heat and let sit for a minute to allow flavors to meld.
- Serve warm, garnished with freshly chopped parsley if desired.
Notes
You can swap spinach for kale or other greens. Add a pinch of red pepper flakes for heat. This recipe is easily doubled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg