# What You'll Need:
→ Pasta & Dairy
01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 2 cups vegetable broth
07 - 1 cup whole milk or half-and-half
08 - ½ cup freshly grated Parmesan cheese
09 - ⅓ cup cream cheese, softened
→ Vegetables & Seasoning
10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch ground nutmeg (optional)
→ Garnish
14 - Extra Parmesan cheese, for serving
15 - Freshly ground black pepper
# Directions:
01 - Melt butter with olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for another minute.
02 - Add orzo pasta to the pan and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk or half-and-half. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.
04 - Cook uncovered, stirring often, until orzo is al dente and most of the liquid has been absorbed, approximately 10 to 12 minutes.
05 - Stir softened cream cheese and grated Parmesan into the orzo until melted and the sauce is creamy.
06 - Mix in chopped spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and nutmeg if desired.
07 - Serve hot, garnished with extra Parmesan cheese and freshly ground black pepper.
