INSTRUCTIONS:
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.
Health Benefits:
High in Fiber: Orzo and spinach support healthy digestion.
Rich in Antioxidants: Mushrooms and spinach contain antioxidants.
Good Source of Protein: Parmesan cheese and orzo provide protein.
Nutritional Info (approximate):
Calories: 350Protein: 20gFat: 15gSaturated Fat: 3.5gCholesterol: 10mgCarbohydrates: 40gFiber: 5gSodium: 350mg
Third time making this recipe tonight—I’m obsessed with that delicious sauce!
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