Ingredients:

  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 cup fresh baby spinach, roughly chopped
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Melt the butter in a large skillet over medium heat. Add the 3 cloves of minced garlic and cook for 1 minute until fragrant and translucent.
  2. Toss in the 1.5 cups of dry orzo and stir frequently. Cook for 2–3 minutes until the grains are golden.
  3. Pour in the 3 cups of low sodium chicken broth and the 1/2 tsp sea salt. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook for 8–10 minutes until liquid is mostly absorbed.
  4. Stir in the 1/2 cup of heavy cream and 1/4 tsp black pepper. Simmer for 1 minute until the sauce thickens slightly.
  5. Add the 1 cup of roughly chopped baby spinach. Stir until the leaves are bright green and soft.
  6. Remove the pan from the heat. Fold in the 1 cup Parmesan, lemon zest, and lemon juice until silky.