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)

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