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parmesan spinach orzo

This creamy, comforting dish combines tender pasta with vibrant greens and nutty cheese in a way that feels both indulgent and nourishing. The best part? Kids actually ask for seconds of the spinach.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1½ cups orzo pasta
  • 4 cups fresh spinach, packed
  • 1 cup freshly grated Parmesan cheese
  • 2½ cups vegetable or chicken broth
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ¼ cup heavy cream
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional)

Method
 

  1. Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Once the butter melts and begins to foam, add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
  2. Add the dry orzo directly to the pan. Toast it for 2-3 minutes, stirring frequently.
  3. Pour in the broth and increase the heat to medium-high. Bring the liquid to a boil, then reduce to a simmer. Cook for about 8-10 minutes, stirring occasionally.
  4. Add the fresh spinach in batches, stirring it into the orzo as it wilts down.
  5. Remove the pan from heat. Stir in the heavy cream and most of the Parmesan cheese, reserving some for garnish.
  6. Let the dish rest for 2-3 minutes.
  7. Serve immediately, topped with the reserved Parmesan and an extra drizzle of olive oil if desired.

Notes

Always use freshly grated Parmesan cheese rather than the pre-grated variety. Fresh spinach works better than frozen in this recipe. This dish adapts easily to whatever you have on hand.