Spinach Mushroom Orzo

Beautiful March! With Spring in the air, it’s easier to eat fresh with the new produce coming in. This month’s recipe is just that. Fresh and a little more health conscious, but it’s still delicious! It’s light but savory as-is for lunch, or it can be more filling for dinner if you’d like to add pre-cooked chicken or a slice or two of French bread! For additional flavor, cook the Orzo in a chicken broth, or include any of the other add-ins!

Now Serving, Spinach Mushroom Orzo!

Serves 2

8 oz orzo pasta

1 Tbsp. olive oil

8 oz mushrooms, sliced

3 cloves of garlic, minced

4 cups baby spinach

Shredded Parmesan cheese

Chicken broth (optional, if desired)

Precooked chicken (optional, if desired)

Red pepper flakes (optional, if desired)

Fresh parsley (optional, if desired)

1. Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they begin to brown, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
4. Stir in the baby spinach and cook until wilted, about 2-3 minutes.
5. Add the cooked orzo pasta to the skillet and toss to combine with the mushrooms and spinach.
6. Remove the skillet from heat and sprinkle the grated Parmesan cheese over the orzo mixture. Season with salt and black pepper to taste.
7. Garnish with red pepper flakes and chopped fresh parsley, if desired, before serving.