Description
This Spinach Mushroom Orzo is a quick and flavorful one-pan meal perfect for busy weeknights. Tender orzo pasta is sautéed with earthy mushrooms, garlic, and fresh baby spinach, then finished with a sprinkle of Parmesan cheese for a comforting and nutritious dish that comes together in just 20 minutes.
Ingredients
Scale
Orzo and Vegetables
- 8 oz orzo pasta
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups baby spinach
Finishing Touches
- 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
- Prepare the Orzo: Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- Sauté Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are browned and have released their moisture, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Cook Spinach: Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes, stirring frequently to incorporate it well with mushrooms and garlic.
- Combine with Orzo: Add the cooked orzo to the skillet with the vegetables. Toss everything together to combine and heat through, about 1-2 minutes.
- Season and Finish: Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Garnish with red pepper flakes and fresh parsley if desired. Serve warm.
Notes
- Use vegetable broth instead of water to cook the orzo for extra flavor.
- For a vegan version, substitute Parmesan with a plant-based cheese or nutritional yeast.
- Feel free to add other vegetables like cherry tomatoes or bell peppers for variety.
- To make it a complete meal, add cooked chicken or chickpeas for protein.
