Description
A quick and easy dish combining orzo pasta, sautéed mushrooms, and fresh spinach, perfect for busy weeknights.
Ingredients
- 1 cup Orzo Pasta
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 cloves Garlic
- 8 ounces Mushrooms (Cremini or Button)
- 4 cups Fresh Spinach
- 2 cups Vegetable or Chicken Broth
- 1/2 cup Parmesan Cheese
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Italian Seasoning
- 1 tablespoon Lemon Juice
Instructions
- In a large pot, 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, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and continue to cook for another 5 minutes until the mushrooms are tender.
- Add the fresh spinach to the skillet. Stir until it wilts, which should take about 2 minutes.
- Pour in the broth and add the cooked orzo, stirring everything together. Add salt, pepper, Italian seasoning, and lemon juice. Mix until well combined and heated through.
- Finally, stir in the Parmesan cheese until melted and creamy.
- Taste and adjust seasoning if necessary.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian