# What You 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 - 1/2 cup freshly grated Parmesan cheese
09 - 1/3 cup cream cheese, softened
→ Vegetables
10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of ground nutmeg (optional)
→ Garnish
14 - Extra Parmesan cheese
15 - Freshly ground black pepper
# Directions:
01 - Melt butter and olive oil in a large deep skillet over medium heat; add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for another minute.
02 - Add orzo pasta to the skillet and toast lightly, stirring frequently for 2 minutes.
03 - Pour in vegetable broth and milk, stirring 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 liquid has been absorbed, approximately 10 to 12 minutes.
05 - Stir in cream cheese and Parmesan until fully melted and the mixture forms a creamy sauce.
06 - Fold in chopped spinach and cook until just wilted, around 1 to 2 minutes. Season with salt, pepper, and optional nutmeg.
07 - Transfer to serving dishes and garnish with additional Parmesan and freshly ground black pepper.
