Bring a 12-inch, high-sided skillet or low braiser up to heat over medium. Drizzle in 1-2 tbsp. of EVOO and add in the green onions and garlic. Sauté for 1-2 minutes or until the garlic is fragrant, stirring often. Next add in the artichokes and spinach, stir and liberally season with salt and pepper.
Add in the orzo along with the 5 cups of water. Season again with salt and pepper and stir together. Reduce the heat to medium low, cover with the lid and simmer for 15 minutes, stirring every few minutes to make sure the pasta isn’t sticking on the bottom. If it reduces too quickly add more water as needed.
Remove the lid and by now most of the water should be absorbed. If not, bump up the heat and simmer for 1 minute. Turn the heat to low and add in the mascarpone, 1 cup of the mozzarella and 1 cup of parmesan. Stir and taste for seasoning, adding more salt or pepper as needed. Simmer until thickened and the pasta is al dente, about 1-2 minutes longer.
Remove from heat and garnish with the remaining 1/2 cup of mozzarella and 1/2 cup of parmesan. Serve. It’ll thicken as it sits.
Recipe Courtesy of Megan Mitchell