Ingredients
Scale
- 1 cup orzo pasta
- 2 cups spinach, roughly chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup vegetable or chicken broth
- Salt and pepper to taste
- Parmesan cheese for serving, grated
Instructions
- Bring a medium pot of salted water to a boil and cook the orzo until just al dente (follow package time minus 1 minute). Drain and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Sauté the minced garlic for 30–45 seconds until fragrant, stirring so it doesn’t brown.
- Pour in the broth and heavy cream, stir, and bring to a gentle simmer.
- Add the cooked orzo to the skillet and stir to combine, letting it absorb some of the creamy sauce for 1–2 minutes.
- Fold in the chopped spinach and cook until wilted, about 1–2 minutes.
- Season with salt and pepper to taste and remove from heat.
- Serve hot with a generous sprinkle of grated Parmesan cheese.
Notes
Use full-fat cream for the creamiest result; low-fat creams can separate. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian