Last week, I decided that I wanted to come up with a dinner dish that didn’t include any meat. Typically, it’s easiest for me to include chicken or beef in my dinner entrée’s, but I wanted something to make that could easily transition into a lighter lunch option for the next day. So I came up with this, and it was exactly what I was hoping!
1 lb orzo pasta
8 oz Cremini mushrooms, sliced
1 cup of baby spinach
2 garlic cloves, minced
¼ cup grated Parmesan cheese
1 tbsp olive oil
- Cook orzo pasta according to instructions on box. Drain and set aside.
- In a large skillet, heat olive oil on high heat. Once oil is heated, reduce heat to medium heat and add all of your mushrooms. Stir constantly to prevent any of the mushrooms from drying out.
- Once the mushrooms start to change color (about 3-4 minutes), add your garlic cloves. Continue to stir around.
- Once garlic starts to produce a stronger aroma (after about 2 minutes on heat), add in your cup of baby spinach, and reduce to medium-low heat. Once mushroom, garlic, and spinach are well integrated, add your thyme.
- After the spinach has wilted, add your entire pot of orzo to the skillet as well as your Parmesan cheese and stir together.
- Serve with topped Parmesan cheese.
Time to make: 20 minutes
Do you have a go-to dinner option that doesn’t include meat? If so, let me know in the comments because I’m looking for more options and I’m always open to ideas and suggestions!
Thanks for reading,