Description
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup dried cranberries
1/2 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup toasted walnuts or pecans (optional)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add chopped spinach and cook for 2–3 minutes until wilted.
Stir in cooked orzo, dried cranberries, ricotta cheese, and Parmesan. Mix until well combined.
Add lemon zest, lemon juice, salt, and black pepper. Stir to incorporate.
If using, sprinkle toasted walnuts or pecans on top before serving.
Serve warm as a side dish or light main course.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
1. Begin by toasting your nuts (if using) in a dry skillet over medium heat for 3-5 minutes, until fragrant. Set aside. Bring a large pot of salted water to a boil and cook the orzo according to package directions for al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until it releases its aroma—be careful not to let it burn.
3. Add the chopped fresh spinach to the skillet. Cook, stirring frequently, for 2-3 minutes until the spinach has fully wilted and reduced in volume.
4. Drain the cooked orzo and add it directly to the skillet with the spinach. Remove the skillet from the heat. This helps prevent the cheese from clumping.
5. Immediately add the dried cranberries, whole milk ricotta, and grated Parmesan cheese. Stir vigorously until the ricotta melts into a creamy sauce that coats the orzo evenly.
6. Finish by stirring in the lemon zest, lemon juice, salt, and black pepper. Taste and adjust seasoning if necessary. Transfer to a serving dish and top with the toasted nuts.
Serving Suggestions
This versatile orzo dish works beautifully as a warm side for roasted chicken, grilled salmon, or seared pork chops. For a vegetarian main, serve it over a bed of fresh arugula with a drizzle of balsamic glaze. It can also be enjoyed at room temperature as part of a picnic or potluck spread. For a richer flavor, consider crumbling in some feta cheese alongside the ricotta.
How-to Summary
Cook orzo pasta. Sauté garlic, then wilt spinach in olive oil. Combine the hot orzo with the spinach mixture, then stir in cranberries, ricotta, and Parmesan off the heat to create a creamy sauce. Season with lemon zest, juice, salt, and pepper. Top with toasted nuts for crunch.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, but for best texture, prepare the components separately. Combine the cooked orzo and spinach mixture, but add the cheeses, lemon, and nuts just before serving to maintain freshness and prevent sogginess.
What can I use instead of ricotta? Cream cheese, goat cheese, or a small amount of mascarpone are excellent substitutes. For a dairy-free version, blended silken tofu with nutritional yeast can work.
Is there a substitute for dried cranberries? Absolutely. Chopped dried apricots, cherries, or even golden raisins would provide a similar sweet-tart contrast.
Can I use a different green? Yes. Chopped kale, Swiss chard, or even baby broccoli florets would be delicious. Just adjust the cooking time slightly for tougher greens.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Common Mistakes to Avoid
Avoid overcooking the orzo, as it will continue to soften when mixed with the other ingredients. Do not add the ricotta cheese while the skillet is still on high heat, as it can cause the cheese to separate and become grainy. Ensure your spinach is thoroughly dried after washing to prevent a watery final dish. Finally, don’t skip toasting the nuts if using them—this step is crucial for maximizing their flavor and crunch.
Conclusion
This Spinach and Cranberry Orzo with Ricotta is a perfect example of how simple ingredients can create an elegant and satisfying dish in under 30 minutes. The combination of creamy cheese, vibrant spinach, sweet-tart cranberries, and bright lemon makes it a crowd-pleaser for both weeknight dinners and special occasions. Its flexibility with ingredients allows you to adapt it to your pantry, ensuring it becomes a reliable go-to recipe in your culinary repertoire.
