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Submitted by: Kathleen Sturm from Corona, CA
Originally shared on the web 08/02/2024

4 T. butter, divided
1 T. garlic, chopped
6-oz. pkg. fresh baby spinach
1/8 t. salt
1 c. orzo pasta, uncooked
14-1/2 oz. can chicken broth
1/2 c. shredded Parmesan or Italian-blend cheese
salt and pepper to taste.

Melt 2 tablespoons butter in a large skillet over medium heat. Add garlic; sauté for about 30 seconds, just until lightly golden. Add spinach and salt to skillet. Sauté for a few minutes until spinach is wilted; set aside spinach in a bowl. In the same skillet, melt remaining butter over medium-high heat. Add uncooked pasta; cook and stir until lightly golden. Stir in broth. Reduce heat to low; cover and simmer until orzo is cooked and liquid is almost gone, 10 to 15 minutes. Remove from heat. Add wilted spinach and cheese; toss to combine. Season with salt and pepper. Serves 6 to 8.