Creamy Spinach Orzo
This Creamy Spinach Orzo makes a perfect side dish or even a full meal. It’s cheesy, creamy, and kids are crazy about it. Ready in 15 minutes!
Servings: 4 servings
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup orzo pasta
- 1 cup Parmesan cheese
- 4 oz. roughly chopped baby spinach
- ½ tsp. salt or to taste
- ½ tsp. pepper or to taste
Combine the vegetable broth and milk in a medium saucepan and bring to a boil.
Add the orzo and cook for 8-10 minutes, stirring occasionally.
Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Serve.
HELPFUL TIPS AND TRICKS
Use a non-stick pot. Because this recipe requires milk, orzo pasta may stick to the bottom of the pan if it’s not stirred frequently.
Adjust seasonings to taste. Because I don’t know how salty your vegetable broth is, I recommend adding salt in the final step, after you have tasted the dish. This way, you won’t end up with over-salted orzo.
Add extra vegetables. You can also add some peas, carrots, asparagus, broccoli, cauliflower, or mushrooms to this dish.
Use fresh herbs. Fresh parsley, dill, or cilantro would add a nice flavor and extra nutrients to the dish.
HOW TO STORE AND REHEAT THIS SPINACH ORZO
Store this pasta in an airtight container, refrigerated, for up to 4 days. When reheating, you’ll want to do so in a skillet with a little water, milk, or veggie broth to prevent the pasta from drying out or becoming gummy.
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