Description
Mushroom Spinach Orzo is a quick, one-pan pasta dish loaded with tender orzo, sautéed mushrooms, sun-dried tomatoes, garlic, spinach, and parmesan for a flavorful and comforting meal.
Ingredients
Scale
- 8 ounces orzo pasta
- Kosher salt and black pepper, to taste
- 1 tablespoon olive oil
- 8 ounces sliced button mushrooms
- 2 ounces sun-dried tomatoes, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon chili flakes
- 4 cups baby spinach, coarsely chopped
- ¼ cup grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the orzo until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté until golden brown, about 5 minutes.
- Add garlic, chili flakes, and chopped sun-dried tomatoes. Cook for 1–2 minutes until fragrant.
- Stir in cooked orzo and toss to combine.
- Add chopped spinach and cook until just wilted, about 2 minutes.
- Season with salt and black pepper to taste.
- Sprinkle with grated parmesan cheese and stir to melt slightly before serving.
Notes
- Toast the orzo briefly in olive oil before boiling for a deeper flavor.
- Use fresh baby spinach and add it at the end for best color and texture.
- Adjust chili flakes for your preferred spice level.
- Reheat leftovers with a splash of olive oil to restore creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg