Instructions

• Preheat your oven to 375°F (190°C). This gets things ready while you work on the stovetop part.
• Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. The oil warms up, ready to flavor your garlic.
• Add 2 garlic cloves, peeled, and sauté until fragrant. This takes about 1 minute—you’ll know when it smells just right.
  2 cloves garlic
• Toss in 1 pint cherry tomatoes and cook them till they start to soften. Should take roughly 5 minutes as their juices begin escaping.
  1 pint cherry tomatoes
• Stir in 12 ounces orzo pasta, 1 teaspoon Italian seasoning, plus salt and pepper to your taste. Mix everything so the orzo is coated good.
  12 ounces orzo pasta, 1 teaspoon Italian seasoning, kosher salt and black pepper
• Pour in 3 cups vegetable or chicken broth and bring to a simmer. Add 2 cups torn spinach and ¼ cup thinly sliced basil, stirring until spinach wilts down.
  3 cups vegetable or chicken broth, 2 cups fresh spinach leaves, ¼ cup fresh basil leaves
• Remove the skillet from heat and drop the whole 5.3 ounces Boursin cheese on top in dollops.
  5.3 ounce Boursin garlic and herb cheese
• Then slide the skillet into the oven uncovered and bake for 20 to 25 minutes until the orzo is tender, and cheese is soft and kinda browned.
• Stir again to incorporate all the elements. Taste and add more salt and pepper if needed.
  kosher salt and black pepper
• Top with fresh basil leaves and serve warm!
  ¼ cup fresh basil leaves