Creamy Spinach Orzo Pasta (Printable Version)

Tender orzo with fresh spinach, Parmesan, and a creamy sauce for a quick and comforting meal.

# What You Need:

→ 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

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 for serving
15 - Freshly ground black pepper

# How to Make It:

01 - Melt butter with olive oil over medium heat in a large skillet. Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
02 - Add orzo pasta and toast gently for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk, stir well, bring to a gentle simmer, then reduce heat to medium-low.
04 - Simmer uncovered, stirring frequently, until orzo is al dente and most of the liquid is absorbed, approximately 10 to 12 minutes.
05 - Stir in softened cream cheese and grated Parmesan until melted and the sauce is creamy.
06 - Fold in chopped baby spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and optional nutmeg.
07 - Plate the dish hot, garnished with additional Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It's genuinely fast but feels indulgent, like you're treating yourself without the fuss.
  • One pan means almost no cleanup, which is honestly the real victory of weeknight cooking.
  • The spinach sneaks into a creamy sauce so naturally that even skeptics won't notice they're eating greens.
02 -
  • The liquid will seem like too much at first, but the orzo genuinely absorbs it all—trust the process and keep stirring so nothing sticks to the bottom.
  • Don't skip toasting the dry orzo; that small step adds a subtle depth that makes the difference between nice and unforgettable.
  • Add the spinach at the very end; if you cook it longer, it loses its brightness and the dish tastes flat.
03 -
  • Keep the heat at medium or medium-low throughout; high heat makes the sauce break and the pasta turn mushy.
  • If the sauce seems too thick, a tablespoon of milk stirred in at the end saves it without diluting the flavor.
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