2 tbl butter or olive oil

4 large scallions trimmed and thinly sliced

2 large garlic cloves minced

8 oz. baby spinach leaves (8 cups) coursely chopped

1 tsp kosher salt

1¾ cup vegetable broth

1 tsp finely grated lemon zest

¾ cup crumbled feta, about 3 oz more for garnish

½ cup edamame or peas if you prefer

1 cup fresh dill or cilantro or parsley

COOK AROMATICS: Heat a 10-inch skillet over medium, then melt butter, 30 sec to 1 minute. Stir in about ¾ of the scallions and garlic and cook until softened, stirring frequently, about 3 minutes.

COOK THE SPINACH: Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and ½ tsp salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.

ADD PASTA: Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining ½ stp salt. Cover and simmer over medium low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.

ADD CHEESE AND PEAS: Stir in the cheese, edamame or peas, and dill (or other herb), cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and reserved scallions.