Description
A quick and delicious Spinach Mushroom Orzo recipe combining tender orzo pasta with sautéed mushrooms, fresh baby spinach, garlic, and parmesan cheese. This flavorful dish is perfect as a light main or a satisfying side, ready in just 20 minutes.
Ingredients
Scale
Orzo Pasta
- 8 oz Orzo Pasta
Vegetables and Aromatics
- 8 oz Mushrooms, sliced
- 3 cloves Garlic, minced
- 4 cups Baby Spinach
Pantry Items
- 1 tablespoon Olive Oil
- Salt and Black Pepper, to taste
- Red Pepper Flakes (optional)
Dairy
- 1/4 cup Parmesan Cheese, grated
Instructions
- Cook the Orzo: Cook the orzo pasta according to the package instructions until it is al dente. Once cooked, drain the orzo and set it aside for later.
- Sauté Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté them for 5 to 7 minutes until they are nicely browned and tender.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 to 2 minutes until the garlic is fragrant but not burnt.
- Wilt Spinach: Add the baby spinach to the skillet and cook it for 2 to 3 minutes until the spinach is wilted and soft.
- Combine Ingredients: Toss the cooked orzo into the skillet with the mushrooms and spinach. Mix everything well so the flavors blend together evenly.
- Season and Add Cheese: Remove the skillet from heat. Sprinkle grated Parmesan cheese over the orzo mixture and season with salt and black pepper to taste.
- Serve: Serve the dish warm, garnished with red pepper flakes if you like a little heat.
Notes
- For a creamier texture, you can stir in a splash of cream or a dollop of cream cheese when adding the Parmesan.
- Feel free to add other vegetables like cherry tomatoes or bell peppers for extra color and flavor.
- This dish pairs well with grilled chicken or fish for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
