Orzo Pasta with Spinach and Parmesan

By á-5080

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 tablespoon freshly minced garlic
• 5 ounces fresh baby spinach
• Kosher salt
• 1 cup uncooked orzo pasta
• 14 ounces water
• 2 teaspoons Chicken Base (I use Better Than Bouillon)
• 1/2 cup grated Parmesan Cheese
• Salt and pepper to taste

Details

Adapted from ourlifetastesgood.com

Preparation

Step 1

Melt 2 tablespoons of the butter in a medium skillet over medium heat and add 1 tablespoon freshly minced garlic. Saute for about 30 seconds until the garlic is fragrant. Add 6 ounces of baby spinach and a pinch of kosher salt. Saute until the spinach is wilted to your liking, about a minute or two. Remove the spinach from the skillet to a plate and reserve until ready to mix with the orzo.
Increase the heat to mid-high and melt the remaining 2 tablespoons butter in the skillet. Add 1 cup orzo pasta and stir until lightly browned. Add 14 ounces of water and 2 teaspoons chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.
When the orzo is done add the spinach and 1/2 cup Parmesan cheese and mix well. Give it a taste and adjust the seasonings as needed. The Parmesan will add some saltiness to the dish, so be sure to give it a taste to ensure you don't add too much salt!