Store pre-washed and spun spinach greens in a plastic container lined with a dry paper towel in the refrigerator for up to 1 week. Cut greens perish more quickly if stored with any dampness.
1 cup orzo pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 tablespoon all-purpose flour
1 cup milk
1 1/2 cups spinach, roughly chopped
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.
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