Creamy Italian orzo

In large pot, sauté prosciutto and garlic until browned. Add mushrooms and cook for 5 minutes. Add spinach and cook until wilted then add tomatoes. Place in separate bowl

Toast Orzo in pot for about 5 minutes. Add veggie mixture back into it and chicken broth. Cover and simmer for 15 minutes

Add basil and peas and stir together. Turn off heat

Mix eggs and Parmesan together and pour into pot. Stir thoroughly until sauce thickens. Serve hot!

Tip: if you'd like for the tomatoes to be uncooked and fresh, add at the very end instead of the beginning. It's delicious either way!

Tip: add spinach at the very end and barely heat it up. Just enough to wilt. Then remove from heat