Ingredients:

  • 1 lb cremini mushrooms, sliced 1/4 inch thick
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1.5 cups dried orzo pasta
  • 3 cloves garlic, minced
  • 3.5 cups low sodium vegetable broth
  • 2 cups fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh thyme leaves
  • 0.5 lemon, juiced
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Heat 2 tbsp extra virgin olive oil in your skillet over medium high heat until it shimmers.
  2. Add 1 lb cremini mushrooms in a single layer. Let them sit undisturbed for 3 minutes until the bottoms are bronzed.
  3. Toss the mushrooms and add 1 tsp smoked paprika, 0.5 tsp salt, and 0.25 tsp black pepper. Note: Adding salt now prevents them from steaming earlier.
  4. Stir in 3 cloves minced garlic and 1 tbsp fresh thyme. Sauté for 1 minute until the garlic is fragrant.
  5. Add 1.5 cups dried orzo pasta directly to the pan. Stir for 2 minutes to toast the grains until they smell nutty.
  6. Pour in 3.5 cups low sodium vegetable broth. Scrape the bottom of the pan to release any browned bits.
  7. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes until the orzo is tender and liquid is mostly absorbed.
  8. Fold in 2 cups fresh baby spinach. Stir gently for 1 minute until the leaves wilt and turn bright green.
  9. Remove from heat. Stir in 0.5 cup freshly grated Parmesan and the juice of 0.5 lemon.
  10. Let the dish rest for 2 minutes until the sauce thickens into a velvety coating.