- 1 cup orzo
- 4 to 6 qts water
- 1/2 stick butter
- 1/4 cup heavy cream
- 4 cloves garlic minced
- 1/2 large onion minced
- 1/2 cup to 1 cup grated Parmesan Reggiano
- 1 to 2 cups fresh baby spinach
- 1 tbsp Cooking with Greens Go To Seasoning
In a large pot bring water to boil. Add Orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside. In a saucepan, melt butter and add onion. Cook until onion starts to caramelize. Add garlic and cook an additional 2 minutes. Toss in Orzo and seasoning. Add Heavy Cream and cook for an additional minute. Toss in Spinach. Toss until leaves are wilted. Toss in Parmesan. Taste, re-season and serve.
Optional: Toss in halved cherry tomatoes, sundried tomatoes or grilled chicken!