Lemon and Spinach Orzo

Makes: 4 servings (about 2½ cups) Total time: 25 minutes

SAUTÉ:
34 3/4cup diced onion
11Tbsp. olive oil
11Tbsp. minced fresh garlic
ADD:
11cup dry orzo pasta
11cup low-sodium chicken broth, hot
11cup water, hot
OFF HEAT, STIR IN:
33cups stemmed fresh baby spinach
22Tbsp minced lemon zest
11Tbsp. unsatled butter
11tsp. each kosher salt and black pepper
14 1/4tsp. freshly ground nutmeg

Sauté onion in oil in a saucepan over medium-high heat until softened, 3–5 minutes. Add garlic; cook until fragrant, 1 minute.

Add orzo and stir to coat with oil; cook 1–2 minutes. Stir in broth and water, stirring often until liquid is absorbed and orzo is cooked, 9–10 minutes.

Off heat, stir in spinach, zest, butter, salt, pepper, and nutmeg until spinach wilts.

Nutrition Information
Per serving: 261 cal; 7g total fat (3g sat); 8mg chol; 531mg sodium; 42g carb; 3g fiber; 8g protein (3g sugars)