Description
This creamy spinach orzo is what 20-minute dinner dreams are made of – rich, velvety, and so good you’ll be scraping the pan for every last bite.
Ingredients
Scale
- 1½ cups (300g) dried orzo pasta
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 4 cups (120g) fresh spinach, roughly chopped
- 1 cup (240ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- ¼ teaspoon nutmeg (freshly grated preferred)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- While pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add minced garlic and cook for 30-45 seconds until fragrant.
- Add chopped spinach to the skillet and stir until it begins to wilt, about 1-2 minutes.
- Pour in the broth and bring to a gentle simmer. Let reduce slightly for about 2 minutes.
- Lower the heat and stir in the heavy cream. Simmer gently for 3-4 minutes until slightly thickened.
- Remove from heat and gradually stir in the Parmesan cheese until melted. Add nutmeg, salt, and pepper to taste.
- Add the drained orzo to the sauce and fold gently to combine. If needed, add reserved pasta water to adjust consistency. Finish with lemon juice if using.
- Serve immediately with additional Parmesan and red pepper flakes if desired.