Boursin Orzo with Spinach

# What You'll Need:

→ Pasta

01 - 10.5 oz orzo pasta

02 - 4 1/4 cups water (for boiling)

03 - 1 teaspoon salt

→ Cheese & Dairy

04 - 5.3 oz Boursin garlic and fine herbs cheese

05 - 2 tablespoons crème fraîche or heavy cream

→ Vegetables

06 - 5.3 oz fresh baby spinach, roughly chopped if large leaves

07 - 2 cloves garlic, minced

08 - 1 small shallot, finely chopped

→ Seasoning

09 - 1 tablespoon olive oil

10 - Salt and freshly ground black pepper, to taste

11 - Zest of ½ lemon (optional, for brightness)

# Directions:

01 - Fill a large saucepan with water and salt, bringing it to a boil over high heat. Add the orzo and cook until al dente, following package instructions. Reserve 1/3 cup pasta cooking water, then drain using a colander.

02 - Heat olive oil in a large skillet over medium heat. Add the chopped shallot and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent.

03 - Stir in the spinach and cook until just wilted, about 1 to 2 minutes.

04 - Reduce heat to low. Add the drained orzo, Boursin cheese, crème fraîche, and half of the reserved pasta water. Stir until the cheese melts and the orzo is evenly coated. Add additional reserved water as needed for desired creaminess.

05 - Season with salt, freshly ground black pepper, and lemon zest if using. Mix thoroughly and serve hot.

# Expert Advice:

01 -

The Boursin melts into the orzo, making every bite taste like a secret indulgence you won't find at a restaurant.
It's the kind of dish you throw together when guests are coming over—or when you want to treat yourself without fuss.

02 -

Skipping the reserved pasta water leaves you with sticky orzo instead of a glossy, silky sauce—don't forget to save it!
I once let the garlic brown too much, and the results were more bitter than cozy; low and slow is the real trick here.

03 -

Warming the Boursin slightly makes it melt much faster, avoiding any stubborn lumps.
Add the lemon zest at the very end to keep its aroma fresh and vivid.