Description
A comforting dish of orzo pasta with fresh spinach, rich Parmesan, and creamy sauce, perfect for family gatherings.
Ingredients
Scale
- 2 cups orzo
- 2 cups fresh spinach (or substitute with kale or Swiss chard)
- 1 cup freshly grated Parmesan cheese (or substitute with Pecorino Romano)
- 2 cloves garlic, minced (or substitute with 1/4 tsp garlic powder)
- 2 tablespoons butter (or substitute with olive oil)
- 1 cup heavy cream (or substitute with half-and-half)
- 1 cup vegetable broth (or substitute with chicken broth)
- 1 small onion, chopped (or substitute with shallots)
- Salt and pepper, to taste
- Fresh lemon juice, to taste
Instructions
- Boil salted water in a medium pot and cook orzo according to package instructions until al dente. Reserve some pasta water.
- In a large skillet, melt butter over medium heat, then add onion and garlic, stirring until fragrant and translucent (about 2-3 minutes).
- Add fresh spinach to the skillet and let wilt for about a minute.
- Once orzo is ready, drain and add it to the skillet with the sautéed onions and garlic. Pour in heavy cream and half of the Parmesan, stirring to coat. Add reserved pasta water if the sauce is too thick.
- Stir in the remaining Parmesan, season to taste with salt and pepper, and add lemon juice or herbs if desired.
- Serve immediately, garnished with additional Parmesan and cracked black pepper.
Notes
For extra flavor, consider adding sautéed mushrooms or replacing heavy cream with half-and-half. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg
Keywords: creamy orzo, spinach pasta, comfort food, family dinner, vegetarian recipe