INGREDIENTS
1 tablespoon extra-virgin olive oil
1/2 teaspoon Kosher salt
4 cloves garlic, finely minced
1lb. (450g) orzo
1/3 cup cream cheese
1 teaspoon Italian seasoning
2 tablespoons unsalted butter, cut into small pieces
1/2 cup grated parmesan
Freshly ground black pepper
2 cups fresh baby spinach
1 teaspoon red chili pepper flakes (optional)
DIRECTIONS
1. To make the garlic parmesan orzo with spinach: cook orzo pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than indicated on package directions. Drain orzo thoroughly in a fine-mesh strainer (keep at least 1 cup of the cooking water). 2. In the meantime, heat 1 tablespoon olive oil in a skillet over medium-low heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. 3. Add cream cheese and 1 cup pasta cooking liquid. Increase the heat to medium, bring to a simmer, and cook, tossing constantly, 4. Add the spinach and give a quick stir. Add Italian seasoning, butter, ½ oz. Parmesan, red chili pepper flakes, and lots of pepper and toss to combine. Taste and season with more salt if needed. 5. Add drained pasta to the skillet with the sauce. You can add more spices if you like. Cook, stirring constantly until the pasta fully cooked and the liquid is slightly thickened – for about 3 minutes. If the sauce is too thick, add more pasta water. 6. Divide the creamy garlic parmesan orzo pasta and spinach among bowls and top with more Parmesan. Serve immediately. Enjoy! ❤️