1. In a large pot, bring 1 gallon water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add orzo. Stir pasta well and cook 7 to 9 minutes, stirring once or twice, until just tender, or al dente.
2. Meanwhile, in a large skillet, heat 1 Tbsp. of the oil over medium-high heat. Add garlic and cook, stirring, for about 1 minute, being careful not to burn it. Add spinach in handfuls, stirring well to make sure it all fits in skillet. Cook, stirring, for about 2 to 3 minutes until spinach is soft. Season with salt and pepper.
3. Drain orzo and place in a large serving bowl. Add spinach and any juices from skillet, remaining 3 Tbsp. olive oil, and cheese. Stir well. Taste for seasoning. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2008