Description
This Spinach Mushroom Orzo is a quick, flavorful, and wholesome dish that’s perfect as a side or main course. With tender mushrooms, fresh spinach, and a hint of Parmesan, it’s comfort food at its finest. Garnish with parsley or red pepper flakes for a touch of flair!
Ingredients
Units
Scale
- 8 oz orzo pasta
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups baby spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the Orzo Pasta:
- Prepare the orzo according to package instructions until al dente. Drain and set aside.
- Cook the Mushrooms:
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced mushrooms and cook, stirring occasionally, until browned, about 5-7 minutes.
- Add Garlic and Spinach:
- Stir in the minced garlic and cook for 1-2 minutes until fragrant.
- Add the baby spinach and cook until wilted, about 2-3 minutes.
- Combine and Season:
- Add the cooked orzo to the skillet and toss to combine with the spinach and mushrooms.
- Remove from heat and sprinkle with grated Parmesan cheese. Season with salt and black pepper to taste.
- Garnish and Serve:
- Top with red pepper flakes and chopped parsley if desired. Serve warm.
Notes
- Add cooked chicken or shrimp for a protein boost.
- Substitute feta cheese for Parmesan for a tangier flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 250
- Sugar: 2g
- Sodium: 200 mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5 mg