This post may contain affiliate links. Please read our disclosure policy.
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 (454 g) orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup (237 ml) of whole milk
- 1 ½ cups (45 g) baby spinach
- 1 cup (100 g) 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.16 ounce (454 g) orzo pasta
- In a large pot over medium high heat, cook garlic in olive oil until fragrant, about 1 minute.2 tablespoons olive oil, 2 cloves garlic
- 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.2 tablespoons all-purpose flour, 1 cup (237 ml) of whole milk, 1 1/2 cups (45 g) baby spinach, 1 cup (100 g) freshly grated Parmesan cheese
- Add the orzo pasta to the pot, stir to coat and incorporate. Season with salt and pepper, to taste.Salt and pepper
- Serve hot and top with extra Parmesan cheese, if desired.
Nutrition
Photography by Ari Laing
Do you know if this dish would freeze well?
Hmm, I don’t believe so. I haven’t ever tried it though so I can’t be 100%
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.
Can I make this the day before serving?
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.
substitute for flour to make it gluten free??
thank you
I believe arrowroot or cornstarch.
Want to try….
This was absolutely delicious, fast and easy. I was thinking to add chicken to it but wasn’t sure if there would be enough sauce to coat it. Made grilled chicken on the side and dinner served. Awesome!
I have a ton of arugula? Think I could sub for spinach?
Yes, definitely!
Cooked this tonight, it was delicious! I added bacon and a left over chicken breast for my husband and son.
Could you substitute broccoli for spinach?
sure, you may have to blanch the broccoli first otherwise it won’t have enough time to cook through
I used half and half for the milk and used only about half the box of orzo. My husband said dinner was a “10” tonight. Absolutely delicious!