Description
This Spinach Mushroom Orzo is a quick and flavorful vegetarian dish combining tender orzo pasta with sautéed mushrooms, garlic, and fresh baby spinach. Finished with grated Parmesan cheese and optional red pepper flakes and parsley, it’s a comforting and easy meal perfect for any weeknight.
Ingredients
Scale
Orzo and Cooking Base
- 8 oz orzo pasta
- 1 tablespoon olive oil
Vegetables and Seasoning
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups baby spinach
- Salt and black pepper, to taste
Finishing Touches
- 1/4 cup grated Parmesan cheese
- 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, typically around 8-10 minutes, until al dente. Drain and set aside.
- Sauté mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they are browned and tender.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, making sure not to burn the garlic.
- Cook spinach: Add the baby spinach to the skillet with mushrooms and garlic. Cook, stirring frequently, until the spinach is wilted, about 2-3 minutes.
- Combine orzo with vegetables: Add the cooked orzo to the skillet and toss to combine thoroughly with the mushroom and spinach mixture. Season with salt and black pepper to taste.
- Add Parmesan cheese: Sprinkle in the grated Parmesan cheese and stir well to incorporate it evenly, creating a creamy texture.
- Garnish and serve: Remove from heat and garnish with red pepper flakes and chopped fresh parsley if desired. Serve warm as a satisfying main or side dish.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- You can substitute baby spinach with other greens like kale or Swiss chard.
- Adding a squeeze of lemon juice before serving brightens the flavors.
- Ensure garlic does not burn as it can turn bitter; cook on medium heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
