Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1 cup uncooked orzo pasta
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef broth
  • 1/2 cup canned crushed tomatoes
  • Salt and black pepper to taste
  • 2 cups fresh baby spinach, packed
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp plain Greek yogurt
  • 1 tsp lemon juice

Instructions:

  1. Heat olive oil in a 12 inch deep skillet over medium high heat. Add the ground beef, breaking it apart sparingly to allow for browning. Cook 7-9 mins until the beef is mahogany colored and fully cooked, then drain any excess fat.
  2. Lower the heat to medium. Stir in the diced onion and cook for 5 minutes until translucent.
  3. Add the minced garlic, Italian seasoning, and smoked paprika, stirring for 60 seconds until the aroma fills the kitchen.
  4. Stir in the dry orzo, coating the grains in the seasoned beef oil for 2 minutes until the pasta looks slightly golden. Note: This prevents the mushy texture
  5. Stir in the tomato paste until deepened in color, then pour in the beef broth and crushed tomatoes.
  6. Bring the mixture to a simmer, cover with a lid, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
  7. Remove the pan from the heat. Fold in the fresh baby spinach until wilted.
  8. Stir in the Parmesan cheese, Greek yogurt, and lemon juice until the sauce is velvety and cohesive.