Description
This easy orzo pasta with mushrooms and spinach is a quick and flavorful vegetarian dish that is perfect for a weeknight dinner. The combination of earthy mushrooms, fresh spinach, and Parmesan cheese creates a comforting and satisfying meal.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup dry orzo pasta
- 2 cups vegetable broth
- 3 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon butter
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
- Stir in garlic and mushrooms, cook until mushrooms release moisture and brown.
- Add orzo and toast for 1-2 minutes.
- Pour in broth, bring to simmer, cook uncovered for 8-10 minutes until orzo is tender.
- Stir in spinach, cook until wilted.
- Remove from heat, stir in Parmesan and butter until creamy.
- Season with salt, pepper, and red pepper flakes. Serve warm with extra Parmesan.
Notes
- To make this dish vegan, use olive oil instead of butter and a dairy-free Parmesan alternative. Add chicken or chickpeas for more protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
