Spinach and Artichoke Orzo Bowl with Lemon Parmesan Dressing

Ingredients

• 1 1/2 cups orzo pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 5 ounces fresh baby spinach
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup shaved Parmesan cheese, for garnish

Method

1. 1

   Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions until al dente, about 9 minutes.

   9:00 · Cook orzo
2. 2

   Drain the orzo, reserving 1/4 cup of the pasta water, and set aside.

3. 3

   In a 9-inch skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Sauté garlic
4. 4

   Add the artichoke hearts to the skillet and cook, stirring occasionally, until lightly golden, about 4 minutes.

   4:00 · Cook artichokes
5. 5

   Add the spinach to the skillet in batches, stirring until wilted, about 3 minutes.

   3:00 · Wilt spinach
6. 6

   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, black pepper, and red pepper flakes until combined.

7. 7

   Add the cooked orzo to the skillet with the spinach and artichokes. Pour in the lemon Parmesan dressing and the grated Parmesan cheese, tossing to coat, adding reserved pasta water as needed to loosen.

8. 8

   Divide the orzo among bowls, garnish with shaved Parmesan, and serve warm.