Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound dried orzo pasta (about 2 1/2 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 2 cups packed baby spinach, coarsely chopped
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• Kosher salt
• Freshly ground black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
2. Add minced garlic to the pot and sauté for another 1 minute, until fragrant.
3. Stir in the orzo pasta and cook for about 2 minutes to lightly toast the pasta.
4. Pour in the broth and milk, then bring the mixture to a simmer. Stir occasionally and let it cook until the orzo is tender and the liquid is mostly absorbed (about 8-10 minutes).
5. Once the orzo is cooked, stir in the chopped spinach and Parmesan cheese. Continue stirring until the spinach wilts and the cheese melts, creating a creamy sauce.
6. Season with kosher salt and freshly ground black pepper to taste.
7. Serve hot with additional Parmesan cheese on top.

Nutrition

Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg