Easy cheesy pasta dishes are always welcome here. This orzo has garlic + spinach + Parmesan and a pinch of red pepper flakes if, like me, you can’t resist adding some kick. Serve with some browned chicken sausage or meatballs (or even stir them in!) for extra protein. This go-to mixed green salad would be perfect on the side.

Orzo with Spinach and Parmesan

INGREDIENTS

16 oz. (1 lb.) orzo pasta
1 Tbsp. butter
1 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. all-purpose flour
1 cup of milk (I used whole milk)
1 1/2 packed cups baby spinach (I used the same amount of frozen chopped spinach, measured before being thawed)
1 cup freshly grated Parmesan cheese + extra for serving
salt and freshly ground black pepper, to taste
pinch crushed red pepper flakes, to taste (optional)

DIRECTIONS 

1. Cook orzo according to directions on the box. Before draining, reserve some of the pasta water to add at the end, then drain and set aside.
2. In a large pot over medium high heat, cook garlic in butter and olive oil until fragrant, about 1 minute.
3. Sprinkle flour into the pot then gently whisk in the milk. Let mixture thicken, about 1-2 minutes then add in the spinach and Parmesan cheese.
4. Add the orzo pasta to the pot, stir to coat and incorporate. Add some of the reserved pasta water, if needed, to thin the sauce and make it more creamy. Season with salt and pepper, and crushed red pepper flakes, to taste.
5. Serve hot and top with extra Parmesan cheese, if desired.

(Adapted from Table for Two)