Description
1 cup orzo pasta
2 tbsp olive oil
2 cloves garlic, minced
4 cups fresh spinach, chopped
½ cup grated Parmesan cheese
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the orzo according to package instructions. Drain and set aside, reserving a little pasta water.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook for 3-4 minutes, until wilted.
Add the cooked orzo to the skillet with the spinach and toss to combine. Stir in the grated Parmesan cheese and red pepper flakes (if using).
If the mixture is too dry, add a splash of the reserved pasta water to achieve desired consistency.
Season with salt, black pepper, and fresh lemon juice.
Garnish with chopped parsley before serving. Enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Orzo with Spinach every time.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions (typically 8-10 minutes) until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta water. Drain the orzo and set it aside.
- Sauté the Aromatics: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning, until fragrant.
- Wilt the Spinach: Add all of the chopped fresh spinach to the skillet. It will seem like a lot, but it wilts down significantly. Cook for 3-4 minutes, stirring occasionally, until the spinach is fully wilted and vibrant green.
- Combine and Cream: Reduce the heat to low. Add the cooked, drained orzo to the skillet with the spinach. Toss to combine thoroughly. Add the grated Parmesan cheese and optional red pepper flakes, stirring until the cheese melts and creates a creamy sauce.
- Adjust Consistency: If the pasta seems dry or sticky, add the reserved pasta water one tablespoon at a time, stirring after each addition, until you reach a smooth, creamy consistency.
- Final Seasoning: Remove the skillet from the heat. Season with salt and black pepper to taste. Stir in the fresh lemon juice, which brightens all the flavors.
- Serve: Transfer to bowls or plates and garnish generously with chopped fresh parsley.
Serving Suggestions
This versatile orzo dish can be a star on its own or a perfect side. For a complete meal, serve it alongside grilled chicken, salmon, or shrimp. It also pairs beautifully with a simple roast chicken or baked white fish. To keep it vegetarian, top with a fried or poached egg for added protein. A crisp green salad with a light vinaigrette balances the creaminess perfectly.
How-to Summary
In short: cook orzo, reserve water. Sauté garlic, wilt spinach, combine with orzo. Add Parmesan and pasta water to create creaminess. Finish with lemon juice, salt, pepper, and parsley garnish.
Frequently Asked Questions
Can I use a different green instead of spinach?
Absolutely. Kale, Swiss chard, or arugula are excellent substitutes. For tougher greens like kale, remove the stems and chop finely, and you may need to add a splash of water to the pan to help them wilt.
What can I use if I don’t have fresh lemon juice?
Fresh juice is highly recommended for brightness, but in a pinch, 1/2 teaspoon of high-quality bottled lemon juice or white wine vinegar can work. Start with less and adjust to taste.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a small splash of water, broth, or milk to loosen the sauce as the orzo will absorb moisture.
Can I make this dish ahead of time?
You can prep components ahead: cook the orzo and store it tossed with a bit of oil to prevent sticking. Chop the garlic and spinach. Combine and cook just before serving for the best texture and flavor.
Is there a dairy-free alternative to Parmesan?
Yes. For a similar salty, umami flavor, try nutritional yeast. A plant-based Parmesan alternative or a tablespoon of white miso paste (thinned with a little pasta water) can also create a creamy, flavorful sauce.
Common Mistakes to Avoid
- Forgetting the Pasta Water: Not reserving the starchy cooking water is the top mistake. This liquid is essential for creating a silky, emulsified sauce that clings to the pasta.
- Overcooking the Garlic: Burnt garlic tastes bitter. Sauté it only until fragrant, about 60 seconds, over medium heat.
- Adding Cheese Over High Heat: Always reduce the heat to low before adding the Parmesan. High heat can cause the cheese to clump and become oily instead of melting smoothly.
- Skipping the Lemon Juice: The acid from the lemon is not optional for flavor balance. It cuts through the richness of the cheese and oil, elevating the entire dish.
Conclusion
This Creamy Orzo with Spinach is a testament to how simple ingredients can create a truly satisfying meal in under 20 minutes. The key lies in the technique: using starchy pasta water to achieve a luxurious sauce and finishing with fresh lemon for brightness. It’s a flexible, foolproof recipe that is sure to become a regular in your weeknight rotation. Give it a try and enjoy a restaurant-quality pasta dish from the comfort of your own kitchen.
