Creamy Tomato Spinach Orzo

What you need

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup uncooked orzo pasta
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup heavy cream or half-and-half
• 3 cups fresh spinach leaves
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 cup grated Parmesan cheese

The easy way

1. Heat olive oil in a large deep skillet or Dutch oven over medium heat; add garlic and sauté for 30 seconds until fragrant.
2. Stir in the orzo, vegetable broth, diced tomatoes with their juices, salt, and pepper; bring to a boil.
3. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
4. Remove from heat, stir in the heavy cream and spinach, allowing the residual heat to wilt the greens completely.
5. Fold in the Parmesan cheese until melted and creamy; serve immediately while hot.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.