Parmesan and Spinach Orzo

It's time to step back from all the sugar I have been throwing your way for just a minute. It's actually been over two months since I have posted a recipe for anything other than cookies, cupcakes or muffins. Today I thought I would switch things up and share one of my favorite non-sweet recipes from the past few months. Because a girl cannot live on cupcakes alone. Although she might think she can from time to time. 

This Parmesan and Spinach Orzo is full of flavor and oh so cheesy. If there is one thing I love as much as cupcakes, that would be cheesy carbs. And with only a few ingredients, it is also super easy to prepare, making it an easy and satisfying weeknight meal. 

Parmesan and Spinach Orzo

Recipe adapted from Life as a Strawberry

16 oz orzo pasta

2 tbsp olive oil

2 garlic cloves, minced

2 tbsp all-purpose flour

1 cup whole milk

1 1/2 cups baby spinach

1 1/4 cups freshly grated Parmesan cheese, plus extra for garnish

Salt and pepper, to taste

In a large pot, cook the orzo according to package instructions. Drain and set aside.

Heat the olive oil in another large pot set over medium heat. Add the garlic and cook until fragrant, about 1-2 minutes. Add the flour then slowly whisk in the milk. Allow the mixture to thicken, about 1-2 minutes. Add the spinach and Parmesan cheese to the sauce.

Add the cooked orzo and stir to evenly coat with the cheese mixture. Add salt and pepper to taste. Serve immediately with extra Parmesan cheese, if desired.