1 Tbsp. unsalted butter
3 cloves garlic, minced
2 sliced green onions, whites and light greens separated from dark
3/4 lb. orzo
3 1/4 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
4 oz.cream cheese, cubed
1/4 c. freshly grated Parmesan, plus more for serving
1 (12-oz.) package frozen artichoke hearts, quartered
3 c. Red Dog spinach
2 tsp. finely grated lemon zest, plus 1 tbsp. fresh lemon juice

In a large skillet, melt butter over medium. Add garlic and white and light green parts of green onion, cook, stirring occasionally, until just beginning to brown, 1 minute. Add orzo and broth and season with salt and pepper. Bring to a simmer. Cook, stirring frequently, until orzo is just al dente, about 10 minutes.

Stir in cream cheese and parmesan until melted and combined. Add artichoke and cook until warmed through. Add spinach and stir until wilted.

Remove from heat and add lemon juice and zest. Season with salt and pepper, stir to combine. Sprinkle with green parts of green onion and more parmesan.