Mushroom and Spinach Orzo

This quick, easy, low-calorie pasta dish is perfect for a busy weeknight.

PREP TIME 5 minutes to 10 minutes COOK TIME 20 minutes to 22 minutes SERVES 6 to 8

INGREDIENTS

• 2 ounces grated Parmesan cheese

• 2 cloves garlic

• 1 pound baby bella mushrooms

• 2 tablespoons olive oil

• 1 1/2 teaspoons kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1 pound dried orzo pasta (about 2 1/2 cups)

• 2 cups low-sodium chicken or vegetable broth

• 2 cups whole milk

• 4 cups packed baby spinach (about 4 ounces)

INSTRUCTIONS

1. Mince 2 cloves of garlic and slice 1 pound baby bella mushrooms 1/4-inch thick.

2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.

3. Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.

4. Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is wilted and the cheese is melted for about 1 minute. Serve garnished with more grated Parmesan cheese.

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NUTRITIONAL INFO

Per serving, based on 8 servings. (% daily value)

​Calories	262
Fat	9.6 g (14.8%)
Saturated	4.0 g (20.2%)
Carbs	31.2 g (10.4%)
Fiber	1.8 g (7.0%)
Sugar	5.1 g
Protein	13.1 g (26.3%)
Sodium	557.6 mg (23.2%)