Parmesan and spinach orzo
Literally all I have been craving is pasta.
Yes, orzo is pasta!
I love cooking with orzo. I think it’s the most under-appreciated pasta out there.
You have penne, rigatoni, elbows, fettuccine, etc., and they’re always in everyone’s pasta bowls but orzo is like the ugly step sister that always gets left out.
Well, I’m about to give orzo a comeback! Orzo will be the pasta of the year. Ok maybe not, but I do have quite a bit of orzo recipes on the blog that you should give some love to and give orzo a bit of spotlight in your house!
This parmesan and spinach orzo is so easy to make and I love how cheesy it is! I think you will love the simplicity of it, as well. Sometimes, the most delicious meals are the ones that require just a few ingredients!
Substituting other pastas in this parmesan and spinach orzo
While you are free to substitute whatever pasta you want, keep in mind that your ingredient measurements may be off.
Larger pastas (ziti, rigatoni, penne) will need more cheese and spinach.
Stick to smaller grain pastas like ditalini, elbows, etc.
Adding ingredients to parmesan and spinach orzo
If you want some extra protein, some cubed chicken thighs would be a great addition! Or shrimp!
If you like another type of vegetable, a tender green would be a good substitute. I can’t help but love dinosaur/lacinato kale.
Omg, adding gruyere or even blue cheese crumbles to this would be epic. You don’t have to keep it to one cheese but to make this parmesan and spinach orzo simple, I chose to make it with a combo that everyone can get behind.
Other orzo recipes
One pot creamy orzo with chicken sausage
One pot creamy poblano corn orzo
Leek and mushroom boursin orzo
Parmesan and Spinach Orzo
Ingredients
- 16 ounce orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup of whole milk
- 1 ½ cups baby spinach
- 1 cup freshly grated Parmesan cheese, plus more for topping
- Salt and pepper, to taste
Instructions
- Cook orzo according to directions on the box then drain and set aside.
- In a large pot over medium high heat, cook garlic in olive oil until fragrant, about 1 minute.
- Sprinkle flour into the pot then gently whisk in the milk. Let mixture thicken, about 1-2 minutes then add in the spinach and Parmesan cheese.
- Add the orzo pasta to the pot, stir to coat and incorporate. Season with salt and pepper, to taste.
- Serve hot and top with extra Parmesan cheese, if desired.
YOUR NOTES
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photography by Ari Laing
Jackie
Tuesday 14th of August 2018
Do you know if this dish would freeze well?
Julie
Friday 17th of August 2018
Hmm, I don't believe so. I haven't ever tried it though so I can't be 100%
JuJu
Wednesday 25th of July 2018
I adore s recipe sounds divine. And I will make it tomorrow.....I may add mushrooms to it and toasted pine nuts...hope that is okay.
Amountz
Thursday 17th of May 2018
Can I make this the day before serving?
Julie
Friday 18th of May 2018
Yes, you could. I would say that the spinach will likely not be as pretty in green color so if that bothers you, I'd reheat the pasta on the stove then put the spinach in on the day you serve.
Andrea
Friday 10th of November 2017
substitute for flour to make it gluten free??
thank you
Julie
Saturday 11th of November 2017
I believe arrowroot or cornstarch.
Charlotte L'Heureux
Tuesday 28th of June 2016
Want to try....