This has approximately 6 good sized servings to it, but be careful you don't go too crazy munching down if you're watching your calories- although it's loaded with awesome veggies, and it's whole wheat (which means even more nutritional value) it is still pasta!
Ingredients:
1 cup 100% Whole Wheat Orzo
approx. 2 cups baby bella mushrooms
approx. 2 cups rough chopped fresh spinach (I packed in the spinach so it was probably a bit more)
4 tbsp. Extra Virgin Olive Oil
2 garlic cloves, minced
4 tbsp. butter - this can be omitted, but mushrooms cooked in some butter? So good.
1/2 cup Shredded Parmesan - this can be to your taste, but we like cheesy goodness around here
Directions:
1. In a medium saucepan bring salted water to boil for the orzo, then cook according to package directions. These are little guys, and cook quickly, keep an eye on your pot so you don't overcook it. No one likes overcooked pasta, it should be al dente, right Em?
2. While the orzo is cooking, heat your skillet for the mushrooms. You're going to combine all the cooked ingredients in this skillet, so be sure you grabbed one that is big enough! Add 1 tbsp. of the EVOO, 2 tbsps. butter, and half of the minced garlic. Stir in the mushrooms and toss to coat. Sauté until very browned and caramelized.
3. When pasta is just about done, turn off the saucepan and remove it from the heat, but don't drain it immediately. You may want some of the pasta water to add to your mushroom skillet.
4. Once you feel the mushrooms are caramelized enough, add the remainder of your butter, garlic, and EVOO.
5. Lastly, add your fresh chopped spinach, cooked orzo and a little bit of the pasta water to the skillet. Keep cooking a few more minutes to warm it all up together and give the flavors a chance to meld.
6. Douse liberally with the Parmesan, and bon appetit!
happy eating,
xoxo b
Serving Size: 1/6 of dish
Calories: 201
Fat: 17g
Carbs: 8.7g
Protein: 3.2g
