Hey y'all! If you're searching for a quick and comforting meal that's bursting with creamy goodness and wholesome greens, you’ve found it in this Creamy Spinach Orzo! Perfect for weeknight dinners, cozy gatherings, or whenever you crave a satisfying vegetarian dish, this recipe is silky, cheesy, and loaded with vibrant spinach. Let's get cooking!
Why You'll Love This
- Ready in just 30 minutes, making it perfect for busy days.
- Rich and velvety in texture, thanks to Parmesan and cream cheese.
- Packed with nutritious baby spinach for a healthy boost.
- Easy to customize with your favorite ingredients.
- A comforting vegetarian main or satisfying side dish!
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups orzo pasta
- 3 cups low-sodium vegetable broth
- 3 ounces cream cheese, cubed (about 85g)
- ½ cup freshly grated Parmesan cheese
- 5 ounces fresh baby spinach (about 6 cups, loosely packed)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Zest from 1 lemon
- Juice from ½ lemon
- Optional: pinch of red pepper flakes for heat
Directions
1. Sauté Aromatics
- Heat olive oil in a large deep skillet or pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until soft and translucent (about 3-4 minutes).
- Add the minced garlic and cook for 30 seconds, until fragrant.
2. Toast & Simmer Orzo
- Stir in the orzo and cook for 1-2 minutes, gently toasting it for extra flavor.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat to a simmer, cover, and cook for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is al dente.
3. Make It Creamy & Add Spinach
- Lower the heat. Stir in the cream cheese, Parmesan, lemon zest, and lemon juice, mixing until melted and creamy.
- Add the spinach and stir until wilted and well combined (about 2 minutes).
- Season with salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning.
4. Serve
- Spoon into bowls while hot. Garnish with extra Parmesan or a squeeze of lemon, if desired.
Notes
- Stir the orzo occasionally as it simmers to prevent sticking.
- If the mixture gets too thick, add a splash of broth or milk to reach your preferred consistency.
- Freshly grated Parmesan melts more smoothly and gives richer flavor than pre-grated varieties.
Variations
- Cheesy Chicken Orzo: Stir in cooked shredded chicken for extra protein.
- Mushroom & Spinach Orzo: Sauté a cup of sliced mushrooms with the onions.
- Vegan Version: Use vegan cream cheese, non-dairy Parmesan, and unsweetened plant-based milk.
Required Equipment
- Large deep skillet or pot with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Grater (for Parmesan and lemon zest)
Storage Instructions
- Store leftover creamy spinach orzo in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce as needed.
- Freezing is not recommended, as the cream sauce may separate upon thawing.
Suggested Pairings & Serving Recommendations
- Serve as a main dish with lemony roasted chicken or grilled shrimp on the side.
- Pair with a crisp, green side salad or roasted vegetables for a balanced meal.
- Enjoy with a slice of crusty bread to soak up the creamy sauce.
Pro Tips
- Use low-sodium broth to better control the salt level.
- Prepare all ingredients in advance for quick assembly.
- Don’t skip the lemon zest—it brightens up the rich flavors beautifully!
FAQ
- Can I use frozen spinach?
- Yes! Thaw and squeeze out excess moisture before adding to avoid a watery sauce.
- What type of orzo works best?
- Classic semolina orzo is perfect, but whole wheat orzo also works for extra fiber.
- Can I make it ahead of time?
- Absolutely—make it a day ahead, cool, and reheat with a splash of broth to restore creaminess.
Prep time: 10 minutes
Total time: 30 minutes
Ingredients
- 1 cup dry orzo pasta
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 cups fresh spinach, roughly chopped
- 2 cups vegetable broth
- ½ cup heavy cream
- ⅓ cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
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1In a large skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
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2Stir in the dry orzo and cook for 1-2 minutes, allowing it to lightly toast in the butter.
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3Pour in the vegetable broth and bring to a simmer. Cook, stirring occasionally, for 8-10 minutes or until the orzo is tender and most of the liquid is absorbed.
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4Add the chopped spinach and stir until wilted, about 1-2 minutes.
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5Reduce heat to low and pour in the heavy cream and parmesan cheese. Stir well until creamy and combined. Season with salt and black pepper to taste.
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6Serve hot, garnished with extra parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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