This is a hardy, flavorful dish that makes a wonderful addition to any meal, but it’s just as good on it’s own as well!
- 16 oz orzo pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup of milk, I used whole
- 1 1/2 cups baby spinach
- 1 cup freshly grated Parmesan cheese, plus more for topping
- Salt and pepper, to taste
Cook orzo according to directions on the box then drain and set aside.
In a large pot over medium high heat, cook garlic in olive oil until fragrant, about 1 minute.
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.
Add the orzo pasta to the pot, stir to coat and incorporate. Season with salt and pepper, to taste.
Serve hot and top with extra Parmesan cheese, if desired.