1. Cook the Orzo

Bring a pot of salted water to a boil. Add orzo pasta and cook until al dente, about 8–10 minutes. Drain and set aside, ensuring it doesn’t stick together by drizzling a tiny bit of olive oil.

2. Sauté the Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Toss in the minced garlic and stir until fragrant, about 1 minute. Be careful not to let it brown!

3. Add the Spinach

Stir in the chopped spinach and cook until wilted. This only takes a few minutes but transforms the spinach into tender bites bursting with flavor.

4. Simmer with Broth

Pour in the vegetable or chicken broth, then add the cooked orzo. Stir everything together and let it simmer for 2–3 minutes, allowing the flavors to meld beautifully.

5. Incorporate Parmesan

Remove the skillet from heat and fold in the grated Parmesan cheese. Watch as it melts into a creamy sauce, wrapping every piece of orzo in cheesy goodness.

6. Season to Perfection

Add salt, black pepper, and, if desired, a squeeze of lemon juice for that bright, tangy finish.

7. Garnish and Serve

Sprinkle with fresh parsley and serve warm. Whether it’s a side to grilled chicken or a vegetarian main, this dish will win hearts instantly!