Spinach Mushroom Orzo
A delightful medley of spinach, mushrooms, and orzo, perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Pasta
- 8 oz orzo pasta
Vegetables
- 8 oz mushrooms, sliced
- 4 cups baby spinach
- 3 cloves garlic, minced
Condiments
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese Optional garnishes: Red pepper flakes, fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
Cooking the orzo
- Cook the orzo according to the package instructions until it reaches an al dente texture. Drain it and set aside.
Sautéing vegetables
- In a large skillet, heat olive oil over medium heat.
- Add mushrooms and sauté them until golden brown, which takes about 5-7 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until the garlic is fragrant.
- Stir in the baby spinach and cook until just wilted, approximately 2-3 minutes.
Combining the dish
- Mix in the cooked orzo and ensure it combines well with the spinach and mushrooms.
- Remove the skillet from the heat, then sprinkle the dish with grated Parmesan cheese and season with salt and black pepper to taste.
Garnishing
- For an extra kick, garnish with red pepper flakes and freshly chopped parsley, if desired.
Notes
To serve, consider plating it in a large bowl. A drizzle of olive oil or a wedge of lemon can elevate the flavor. This dish is delightful paired with grilled chicken or shrimp for added protein. Store leftovers in an airtight container in the fridge for up to 3 days.