Orzo with Spinach, Goat Cheese and Lemon

Circle B Kitchen

Makes 4 side dish servings

1 cup orzo 
2 tablespoons olive oil
1 tablespoon fresh lemon juice
5-oz frozen spinach, thawed and squeezed dry
1 garlic clove, minced
2 1/2 ounces soft fresh goat cheese, crumbled 
1 teaspoon salt
½ teaspoon black pepper

Cook orzo in large saucepan of boiling salted water for 6 to 9 minutes, or until al dente, stirring occasionally, and drain.  Do not rinse.

Meanwhile, heat the olive oil in a large sauté pan over medium heat.  Add the garlic and sauté briefly.  Add the spinach, goat cheese, salt, pepper and lemon juice.  Stir to combine.    Taste for seasoning.  Stir the cooked orzo into the pan and mix well with the spinach/goat cheese mixture.  Remove from the heat, cover and let sit for 5 to 10 minutes.

Fluff with a fork and serve warm.