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- 1 cup orzo pasta - 2 tablespoons extra virgin olive oil - 3 cups fresh baby spinach, roughly chopped - 2 cloves garlic, finely minced - 1 cup low-sodium vegetable broth - 1 cup heavy cream - 1/2 cup freshly grated Parmesan cheese - Zest of 1 large lemon - Juice of 1 large lemon - Salt and freshly cracked black pepper, to taste - Fresh parsley, chopped (for garnish) Gather these ingredients before you start cooking. The orzo pasta gives the dish its heartiness. Olive oil adds flavor and helps cook the garlic. Fresh spinach adds color and nutrients. Garlic boosts the taste with its strong aroma. Vegetable broth makes the base flavorful. Heavy cream creates the creamy texture. Parmesan cheese adds a savory kick. Lemon zest and juice give it a bright, fresh taste. Finally, salt and pepper round out the flavors. - Large pot - Large skillet - Cutting board and knife - Measuring cups and spoons - Colander Having the right tools makes cooking easier. The large pot is for boiling the orzo. Use the skillet for sautéing garlic and spinach. A cutting board and knife help with chopping. Measuring cups and spoons ensure you get the right amounts. A colander will drain the orzo when it's done. {{ingredient_image_2}} - Fill a large pot with water and add salt. - Bring the water to a rolling boil. - Add 1 cup of orzo pasta to the pot. - Cook according to package instructions, usually 8-10 minutes. - To check for doneness, taste a piece. It should be firm but not hard. - Drain the orzo in a colander and set aside for later. - Mince 2 cloves of garlic finely. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add the minced garlic and sauté for about 1 minute. - Watch closely; you want it fragrant, not browned. - Next, add 3 cups of chopped spinach, stirring frequently. - Cook until the spinach wilts, about 2-3 minutes. - Pour in 1 cup of vegetable broth into the skillet. - Let it come to a gentle simmer for about 2-3 minutes. - Add 1 cup of heavy cream and lower the heat slightly. - Stir well to mix the broth and cream together. - Add 1/2 cup of grated Parmesan cheese, lemon zest, and lemon juice. - Stir until the cheese melts, creating a creamy sauce. - Add the drained orzo to the skillet with the sauce. - Stir well to coat all the pasta evenly in the sauce. - If the sauce is too thick, add more broth or cream. - Keep stirring until you achieve your desired consistency. - Season with salt and freshly cracked black pepper to taste. To make your orzo even creamier, you can add more cream or broth. Start with an extra half cup of cream if you love richness. If it gets too thick, just stir in more broth. Stirring is key to blend all flavors well. It helps keep the sauce smooth and creamy. Think about adding herbs or spices for extra flavor. Fresh basil or thyme can add a nice touch. You might also want to add protein. Grilled chicken or shrimp makes this dish more filling. Just cook them separately and mix them in at the end. Taste your dish as you cook. This helps you decide if it needs more salt or pepper. Adding lemon juice and zest balances the flavors. It lifts the dish and adds brightness. Adjust the seasoning until it sings with flavor. Pro Tips Use Fresh Ingredients: Opt for fresh baby spinach and high-quality Parmesan cheese for the best flavor and texture in your dish. Adjust Creaminess: If you prefer a lighter dish, substitute half of the heavy cream with additional vegetable broth or use a lower-fat cream alternative. Perfect Lemon Flavor: For a more pronounced lemon flavor, add a bit more lemon zest and juice to suit your taste preferences. Garnish Right Before Serving: Add the fresh parsley just before serving to keep it vibrant and avoid wilting. {{image_4}} You can boost your creamy lemon spinach orzo with more veggies. Try adding: - Asparagus: Cut it into small pieces. Cook it for about 5 minutes before adding spinach. - Peas: Toss in frozen peas when you add the cream. They heat quickly and add sweetness. - Broccoli: Steam small florets for 3-4 minutes. Add them to the dish near the end. - Bell peppers: Sauté chopped peppers with garlic for added crunch and flavor. Different veggies may need different cooking times. Always check for tenderness. This helps keep all flavors bright and fresh. Want to make this dish vegan? Easy swaps can help! - Substitute heavy cream with coconut cream or cashew cream. - Replace Parmesan cheese with nutritional yeast or a vegan cheese alternative. If you need a gluten-free option, switch out orzo for gluten-free pasta. Quinoa or rice can also work well. Just adjust cooking times as needed. Pair your creamy lemon spinach orzo with a light salad. A simple arugula salad with lemon vinaigrette works great. You can also serve it with grilled chicken or shrimp for added protein. Recommended side dishes include: - Garlic bread: Perfect for soaking up the creamy sauce. - Roasted vegetables: Add color and flavor to your meal. - Steamed asparagus: Complements the lemony taste of the orzo. These pairings enhance the meal and make it truly satisfying. Enjoy! To store your creamy lemon spinach orzo, let it cool down first. Place it in an airtight container. This way, it stays fresh and tasty. In the fridge, it lasts about 3 to 5 days. If you plan to enjoy it later, storing it properly is key. You can reheat the orzo in two ways. The microwave is quick and easy. Just place it in a microwave-safe bowl, add a splash of cream or broth, and heat for 1-2 minutes. Stir halfway through. For stovetop reheating, add a little cream or broth to a skillet. Heat over low while stirring gently. This keeps the sauce creamy and smooth. To freeze orzo, let it cool completely. Portion it into freezer-safe bags or containers. Make sure to remove any air before sealing. It can last up to 3 months in the freezer. To defrost, move it to the fridge overnight. For reheating, follow the stovetop method, adding a little cream to keep it creamy. Orzo pasta is a small, rice-shaped pasta. It is made from wheat. Orzo cooks quickly and has a soft texture. You can use it in salads, soups, or main dishes. Its size makes it a great choice for creamy recipes like this one. Yes, you can use other pastas. Some good options are farfalle, penne, or fusilli. Adjust the cooking time based on the type you choose. Make sure to check the package for the correct cooking instructions. To add spice, try adding red pepper flakes. You can also use hot sauce to taste. For a fresh kick, jalapeños or diced chili peppers work well. Just remember to start with a small amount and adjust to your liking! Yes, this recipe is great for meal prep. You can cook and store it in the fridge for up to four days. To store, let it cool, then put it in an airtight container. Reheat it gently on the stove or in the microwave. This blog post covers a delicious dish featuring orzo pasta and fresh spinach. You learned how to cook the pasta, sauté the veggies, and create a creamy sauce. Plus, I shared tips for extra creaminess and seasoning. You can also make this recipe your own with various veggies and protein options. Remember to store leftovers properly and reheat to keep that creamy texture. Enjoy your culinary adventure, and make this dish a staple in your kitchen!

Creamy Lemon Spinach Orzo Delight

A deliciously creamy orzo pasta dish with fresh spinach and a zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cups fresh baby spinach, roughly chopped
  • 2 cloves garlic, finely minced
  • 1 cup low-sodium vegetable broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large lemon, zest
  • 1 large lemon, juice
  • to taste salt and freshly cracked black pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the orzo pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Once cooked, drain well and set aside.
  • While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and sauté for approximately 1 minute, just until fragrant but not browned.
  • To the skillet, add the chopped spinach, stirring frequently. Cook for about 2-3 minutes, or until the spinach is wilted and bright green.
  • Carefully pour the vegetable broth into the skillet, allowing it to come to a gentle simmer. Let it reduce slightly for about 2-3 minutes, enhancing its flavors.
  • Lower the heat slightly and stir in the heavy cream, reintroducing a gentle simmer while stirring to combine.
  • Add the drained orzo to the skillet, stirring well to ensure the pasta is enveloped in the creamy sauce.
  • Incorporate the grated Parmesan cheese, lemon zest, and lemon juice into the mix. Stir continuously until the cheese has melted and the sauce has transformed into a rich, creamy consistency.
  • Taste the dish and season with salt and freshly cracked black pepper according to your preference.
  • If the sauce appears too thick for your liking, gradually add additional vegetable broth or cream until you reach your desired consistency.
  • Serve the creamy lemon spinach orzo hot, beautifully garnished with a sprinkle of chopped fresh parsley for a vibrant touch.

Notes

Adjust the thickness of the sauce by adding more broth or cream as needed.
Keyword creamy, lemon, orzo, pasta, spinach