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Melt 2 tablespoons of the butter in a medium skillet over medium heat and add 1 tablespoon freshly minced garlic. Saute for about 30 seconds until the garlic is fragrant. Add 6 ounces of baby spinach and a pinch of kosher salt. Saute until the spinach is wilted to your liking, about 1 to 2 minutes. Remove the spinach from the skillet to a plate and reserve until ready to mix with the orzo.
Increase the heat to mid-high and melt the remaining 2 tablespoons of butter in the skillet. Add 1 cup of the orzo pasta and stir until lightly browned. Add 14 ounces of water and 2 teaspoons of the chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.
When the orzo is done add the spinach, chopped roasted tomatoes and 1/2 cup Parmesan cheese and mix well. Adjust the seasonings to your liking. As the Parmesan adds salt to the dish, taste it to be sure you do not make it too salty.