PREP TIME: 5 MINS | COOK TIME: 15 MINS | TOTAL TIME: 20 MINS | SERVINGS: 4
This creamy spinach orzo is a two-in-one dish that you can easily and quickly make using only a few simple ingredients. You can serve this as a side dish to your favourite course or as a full meal by itself. It is cheesy, creamy, and I always a winner!
I enjoy one-pot meals. They are a no-fuss and perfect for easy clean-up. With very minimal prep work and only ingredients that are mostly found in our pantry, this simple recipe is everything! Feel free to add extra veggies, too, if desired.
1 c. orzo pasta
1 c. whole milk
2 c. vegetable broth
1 c. Parmesan cheese
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
4 ounces roughly chopped baby spinach
How to make Creamy Spinach Orzo
Step 1: In a medium saucepan, whisk the vegetable broth and milk. Bring the mixture to a boil, then add the orzo. Cook for about 8 to 10 minutes, stirring often.
Step 2: Adjust the heat to medium-low, then add the Parmesan and spinach. Continue to cook for another 3 minutes or until the spinach has wilted.
Step 3: To taste, season with salt and pepper. Take off the heat and stir. Serve the orzo immediately. Enjoy!
For this recipe, use a non-stick pan. If not, make sure to stir constantly so the orzo pasta does not stick to the bottom of the pan.
Feel free to add extra vegetables such as peas, carrots, asparagus, broccoli, cauliflower, or mushrooms.
To add a nice flavour and extra nutrients, use fresh herbs like fresh parsley, dill, or cilantro.
In an airtight container, keep the pasta and store it in the fridge for up to 4 days. To reheat, add a bit of water, milk, or veggie broth to the skillet before reheating to prevent the pasta from becoming gummy or drying out.
Calories: 288kcal, Carbohydrates: 35g, Protein: 17g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 1160mg, Potassium: 345mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3203IU, Vitamin C: 8mg, Calcium: 404mg, Iron: 2mg