Go Back
Orzo, often referred to as "risoni," is a type of pasta that looks remarkably similar to rice, albeit with a slightly larger size. Originating from Italy, orzo translates to "barley" in Italian, a nod to its grain-like appearance. This pasta is made from semolina flour, giving it a firm texture that holds up well when cooked. The culinary uses of orzo are diverse; it can be included in soups, salads, or served as a side dish, making it a staple in many kitchens.

Creamy Orzo with Lemon & Spinach

Discover the vibrant flavors of Zesty Spinach & Lemon Orzo Delight, a dish that beautifully combines the earthy taste of spinach with the refreshing zing of lemon. This creamy orzo pasta dish is not only visually appealing but also packed with nutrients, making it a fantastic choice for both healthy meals and entertaining. Perfect for any occasion, it offers versatility with ingredient substitutions and seasonal variations to suit your preferences. Enjoy a culinary experience that is both comforting and delightful!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

3 cloves garlic, minced

4 cups fresh spinach, packed tightly

1 cup vegetable broth

1 cup heavy cream

Zest of 1 lemon

Juice of 1 lemon (approximately 2 tablespoons)

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Fresh parsley, chopped (for garnishing)

Optional: Red pepper flakes, for an extra spicy kick

Instructions
 

Cook the Orzo: In a large pot, bring salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions until it reaches an al dente texture, usually about 8-10 minutes. Once cooked, drain the orzo in a colander, but reserve about 1/2 cup of the pasta water for later use.

    Sauté the Spinach: While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic. Sauté the garlic for about 30 seconds, or until it becomes fragrant and slightly golden. Then, add the packed fresh spinach to the skillet. Cook, stirring frequently, for 2-3 minutes or until the spinach is fully wilted. Season lightly with salt and pepper.

      Make the Creamy Sauce: Pour the vegetable broth and heavy cream into the skillet with the wilted spinach. Stir well to combine the ingredients. Increase the heat slightly and bring the mixture to a gentle simmer. Allow it to simmer for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.

        Combine Ingredients: Add the drained orzo to the skillet containing the creamy spinach sauce. Toss everything together until the orzo is fully coated in the sauce. If the mixture appears too thick for your liking, gradually add some of the reserved pasta water until you achieve your desired creaminess.

          Add Flavor and Finish: Incorporate the lemon zest, lemon juice, and grated Parmesan cheese into the orzo mixture. Stir everything together until well blended, and taste to adjust the seasoning with additional salt, pepper, or a sprinkle of red pepper flakes if you desire a little heat.

            Serve and Garnish: Remove the skillet from heat. Transfer the creamy orzo to serving plates and garnish with freshly chopped parsley for a pop of color and flavor. Serve warm as a delightful main dish or as a complementary side.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                Presentation Tips: For an elegant touch, serve the orzo in shallow bowls, garnished with additional lemon zest and a sprinkle of Parmesan cheese on top. A lemon wedge on the side can add a fresh touch. Enjoy your meal!