- 2 teaspoons unsalted butter
- 2 cloves garlic, minced
- 1 large shallot, minced
- 2 cups chicken or vegetable broth
- 1 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup orzo pasta
- 3/4 cup freshly grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Melt butter in a large sauté pan over medium-high heat and sauté mined shallots until tender, add the garlic for 30-60 seconds until fragrant (be careful not to burn).
- Add milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan.
- With the burner set to medium add the orzo and stir. When mixture starts to boil, reduce the heat to low and continue to simmer, stirring occasionally until orzo is tender (about 10-12 minutes).
- Once the pasta is al-dente or your ideal softness, remove from heat. The sauce will be thin and thicken as it cools.
- Add the parmesan cheese and chopped spinach and fold into the orzo. Season with salt and pepper to taste.
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