1.5 cups orzo
3 cups chicken broth
2 garlic cloves- minced
2 sprigs fresh thyme leaves or 1/4 tsp dried
1.5 cups frozen peas
1.5 cups chopped fresh spinach
1/2 cup Parmesan cheese plus more for finishing
Zest of 1 lemon
1. Sauté dry orzo in olive oil 60 seconds. Add garlic and cook 15-30 seconds more.
2. Add chicken broth and thyme. Cook orzo 9-10 minutes until broth absorbed.
3. Remove from heat. Add chopped spinach and stir a minute to wilt a bit.
4. Add peas and Parmesan cheese. Stir until peas are heated through and cheese is melted.
5. Serve topped with extra Parmesan cheese.
