A quick weeknight meal that’s best with fresh baby spinach from the farmer’s market and a generous dusting of Parmigiano-Reggiano right over the top.
1/2 cup whole-wheat orzo
1 cup fresh baby spinach
2 tablespoons extra virgin olive oil
Salt, to taste
Freshly ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano
Bring a pot of water to boil and add salt. Add orzo and cook about 10 minutes, until al dente. When pasta is done, drain and set aside in a medium bowl. Add spinach, olive oil and season with salt and pepper and stir together. Top with Parmigiano-Reggiano and serve.