Creamy Spinach Orzo Delight (Printable Version)

Tender orzo simmered with fresh spinach and a creamy Parmesan sauce for a hearty meal.

# Ingredient List:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 2 cups vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/3 cup cream cheese, softened

→ Vegetables & Seasoning

10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of ground nutmeg (optional)

→ Garnish

14 - Extra Parmesan cheese
15 - Freshly ground black pepper

# Directions:

01 - In a large, deep skillet, melt butter with olive oil over medium heat. Add finely chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add orzo pasta to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk or half-and-half. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.
04 - Cook uncovered while stirring frequently until the orzo is al dente and most liquid has been absorbed, around 10 to 12 minutes.
05 - Stir in softened cream cheese and freshly grated Parmesan until fully melted and the sauce achieves a creamy consistency.
06 - Fold in roughly chopped baby spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and nutmeg if desired.
07 - Serve immediately, topped with additional Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together in one pan, which means minimal cleanup after dinner.
  • The sauce coats every grain of orzo with pure comfort, no dry pasta in sight.
  • Fresh spinach melts right in at the end, sneaking vegetables onto your plate without any fuss.
02 -
  • Don't walk away while the pasta cooks—constant stirring prevents it from clumping and ensures even cooking and sauce absorption.
  • Add the spinach at the very end; cooked spinach holds water and can dilute your sauce if it sits too long, so timing matters.
03 -
  • Keep your broth and milk at similar temperatures before adding to the pan—this prevents temperature shock and helps the sauce develop smoothly.
  • Taste the pasta a minute or two before you think it's done; carryover cooking continues after you remove the pan from heat, so slightly underdone is better than mushy.
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