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- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until they begin to brown, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
- Stir in the baby spinach and cook until wilted, about 2-3 minutes.
- Add the cooked orzo pasta to the skillet and toss to combine with the mushrooms and spinach.
- Remove the skillet from heat and sprinkle the grated Parmesan cheese over the orzo mixture. Season with salt and black pepper to taste.
- Garnish with red pepper flakes and chopped fresh parsley, if desired, before serving.
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