| 1 cup | BARILLA Orzo |
| 1 tablespoon | extra virgin olive oil |
| 2 cups | onion, chopped |
| 2 cups | celery, chopped |
| 1 clove | garlic, minced |
| 4 | plum tomatoes, chopped |
| 1 can (19 ounces) | garbanzo beans, rinsed, drained |
| 1 bag (6 ounces) | fresh baby spinach, trimmed, chopped |
| 1 tablespoon | fresh basil, chopped |
| 1 tablespoon | fresh oregano, chopped (may substitute 1/2 tsp. dried oregano) |
| 1/4 teaspoon | crushed red pepper flakes (optional) |
| 1/2 teaspoon | salt |
| 1/4 cup | freshly grated Parmigiano Reggiano cheese |
HEAT oil in large skillet over medium-high heat. Add onion, celery and garlic; sauté 5 to 6 minutes or until crisp-tender, stirring occasionally.
ADD tomatoes and beans; continue cooking 2 to 3 minutes.
COOK Orzo according to package directions; drain.
ADD Orzo, spinach, herbs, red pepper flakes and salt to skillet; continue cooking 1 to 2 minutes or until spinach is wilted.
TRANSFER to serving bowl; sprinkle with cheese.