This colorful pasta dish is a quick weeknight meal.
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8 ounces (1 1/4 cups) uncooked orzo pasta
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 1/2 teaspoon finely chopped fresh garlic
1 (6-ounce) package (6 cups) fresh spinach, stems removed
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups shredded Parmesan cheese
1 cup cherry tomatoes, cut in half
1 teaspoon freshly grated lemon zest
Cook pasta according to package directions; drain. Return to pan; keep warm.
Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 10-inch skillet until sizzling. Add garlic; cook, stirring occasionally, 2 minutes. Add spinach, salt and pepper; continue cooking, stirring occasionally, 2-3 minutes or until spinach is wilted. Remove from heat.
Add remaining 2 tablespoons Butter with Olive Oil & Sea Salt and 1 cup Parmesan to cooked pasta in pan; stir until combined. Add cooked spinach, tomatoes and lemon zest; mix well. Spoon mixture into serving dish; top with remaining 1/4 cup Parmesan. Serve immediately.
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