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Instructions:
Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until golden brown.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted.
Toss in the cooked orzo and mix well to combine with the mushrooms and spinach.
Remove the skillet from heat and sprinkle with grated Parmesan cheese. Season with salt and black pepper to taste.
Garnish with red pepper flakes and fresh parsley, if desired, and serve warm.
Health Benefits:
High in Fiber: Orzo and spinach promote healthy digestion.
Rich in Antioxidants: Mushrooms and spinach are packed with antioxidants.
Good Source of Protein: Parmesan cheese and orzo provide a protein boost.
Nutritional Info (per serving, approximate):
Calories: 350
Protein: 20g
Fat: 15g
Saturated Fat: 3.5g
Cholesterol: 10mg
Carbohydrates: 40g
Fiber: 5g
Sodium: 350mg
Enjoy this delicious, wholesome dish that’s as nourishing as it is flavorful!
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