Parmesan and Spinach Orzo

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

Herbed shrimp orzo salad

Parmesan and Spinach Orzo

A cheesy and quick weeknight pasta dish!

No ratings yet

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Author: Julie Chiou

Save Saved! Rate Print

Ingredients 

½1x2x3x

• ▢ 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

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Cook Mode(toggling this on will prevent your screen from going dark)

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.

NUTRITION FACTS

Serving: 1 serving | Calories: 636 kcal | Carbohydrates: 95 g | Protein: 26 g | Fat: 18 g | Fiber: 7 g | Sugar: 8 g

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.

Course: Main Course

Cuisine: American

Keyword: quick and easy

Photography by Ari Laing