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bowl of parmesan orzo with spinach
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5 from 15 votes

Creamy Orzo Pasta with Spinach (15 Minutes, One Pot)

You're going to want to try this creamy orzo pasta with spinach if you're looking for a quick, family-friendly, easy dinner idea with good nutrition. Just 15 minutes in one pot.
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian-style
Servings (change as needed): 4 as side dish

Ingredients

  • 2 1/2 cups broth (vegetarian or chicken) PLUS 1/2 cup more to loosen pasta at the end if needed.
  • 1 cup milk or cream, any kind
  • 1 cup orzo
  • 6 cups fresh baby spinach, packed, roughly chopped (6-7 good handfuls - about 6 oz)
  • 1/2 cup grated or shredded Parmesan cheese
  • 2 tablespoon pesto optional, but delicious if you like pesto
  • 3 tablespoon sun dried tomatoes. oil squeezed out, roughly chopped optional
  • salt and black pepper to taste amount of salt will depend on saltiness of broth

Instructions

  • COOK ORZO: In medium skillet (Note 1), bring 2 cups broth and 1 cup milk to a boil. Stir in orzo. Lower heat to medium high (liquids should be gently boiling). Stir, uncovered, for about 8-9 minutes or until most of liquid is absorbed. TIP: Stir a lot toward the end so that orzo doesn't stick to pan.
  • ADD OTHER INGREDIENTS TO FINISH: Lower heat to medium low. Add chopped spinach, Parmesan and, if using, pesto and sun dried tomatoes. Stir until well until combined and spinach is wilted, about 2-3 minutes. If too thick, add more broth to the consistency you prefer. Taste and add salt and pepper to taste. You can also add additional pesto and Parmesan if you like. Serve with extra Parmesan on the side.

Notes

  1. Cooking Time will vary a bit depending on the type of skillet you use and if you double the recipe. The orzo will cook quicker in a larger, flatter skillet. You may need to add more liquid or cook the orzo longer. The recipe is very forgiving, though, so don't worry. Just add more broth or milk as needed or increase/decrease the heat as needed. 
  2. Variations
    • Pasta: Instead of orzo, use other small pasta like baby bow ties. You may have to adjust the cooking time a bit.
    • Pesto and sundried tomatoes: Use one or the other for great flavors. Or both. Or leave them out. You can substitute the pesto with fresh basil or, instead, other fresh herbs like dill or thyme.
    • Cream or milk: 
      • I use 2% milk, but you can use any combination of milk from skim (0%) to half and half (10%) depending in the richness you like. 
      • You can even substitute the milk with broth, but you will lose some creaminess.
      • Or try a lower fat Parmesan cheese to lower the calories.
      • If you prefer a creamier texture like I do, add extra broth or milk at the end until you reach the consistency you like
    • Veggie add-ins: If you want to add other vegetables like onions, garlic, peppers or mushrooms, sauté them first in a bit of butter or oil until tender. Then add the milk and broth and continue the recipe from there.
    • Garnish options: Try adding some crumbled feta cheese, chopped green onions or chopped cherry tomatoes.
    • For a non vegetarian version and to make the dish more substantial, you can added chopped cooked chicken, fish or sausage when you add the spinach. Here's a delicious creamy salmon pasta that uses the same orzo-spinach base.
  3. Make Ahead: If you make this ahead of serving time, it will thicken on standing. Before serving, stir in additional broth or water to loosen it up. You can refrigerate the dish in an airtight container for 3-4 days. Reheat on stove or in microwave with a splash of water, milk or broth. 
 
Nutrition values are estimated with 2% milk, pesto and sundried tomatoes.  
Calories: 293kcal | Carbohydrates: 38g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 944mg | Potassium: 607mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4995IU | Vitamin C: 24mg | Calcium: 279mg | Iron: 2mg