Creamy Orzo Florentine

Ingredients

1 pound orzo (rice-shaped pasta)

16 oz. Fresh Baby Spinach
2 tablespoons olive oil
1 Medium Onion, finely chopped
1 garlic clove, minced
1 1/4 cups Heavy cream
3/4 cup freshly Parmesan
Salt and freshly ground black pepper

Bring a large saucepan of salted water to a boil over high heat. 

Add the orzo and cook until al dente stirring often (it will stick together), about 8 minutes. 

Drain, reserving 1 cup of the pasta water.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. 

Add the onion and garlic, and saute until tender, about 2 minutes. 

Stir in the cream and the spinach. 

Add the orzo and toss to coat. 

Remove the skillet from the heat. 

Add the Parmesan to the pasta mixture and toss to coat. 

Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. 

Season the orzo with salt and pepper, and serve.