Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ¾ lb cremini mushrooms
  • 1 (5 oz) pkg baby spinach
  • ½ small pkg fresh basil

• STEP 2

  Thinly slice mushrooms. Place in a medium bowl.

• STEP 3

  Preheat a skillet over medium-high heat.

• STEP 4

  While the skillet heats up, peel, halve, and small dice onion. Add to the bowl with the mushrooms.

  • ½ medium yellow onion

• STEP 5

  Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms and onion; cook, stirring occasionally, until starting to soften, 2-3 minutes. (Reserve bowl for later use.)

  • 1 tbsp extra virgin olive oil

• STEP 6

  Add orzo, broth, and spices to the skillet; stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low and cook, stirring occasionally, until liquid is mostly absorbed, about 10 minutes.

  • 5 oz orzo pasta
  • 16 fl oz (2 cups) chicken or vegetable broth
  • ½ tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp black pepper

• STEP 7

  Meanwhile, roughly chop spinach and place in the reserved bowl.

• STEP 8

  Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

• STEP 9

  Finely grate Parmesan.

  • 1 oz Parmesan cheese

• STEP 10

  When the broth is mostly absorbed, add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful.

• STEP 11

  Add half of the basil (reserve remaining basil for serving), Parmesan, and cream to the skillet. Continue to cook, stirring frequently, until thickened, 2-3 minutes more. Remove from heat.

  • 4 fl oz (½ cup) heavy whipping cream

• STEP 12

  To serve, divide orzo between plates or bowls. Top with reserved basil and enjoy!