Creamy Orzo With Spinach

Creamy Orzo With Spinach

This colorful pasta dish is a quick weeknight meal.

15 min. prep time
4 servings
13513 Ratings


8 ounces (1 1/4 cups) uncooked dried orzo pasta
1 1/2 teaspoons finely chopped fresh garlic
1 (6-ounce) package (6 cups) fresh spinach, stems removed
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups shredded Parmesan cheese
1 cup cherry tomatoes, cut in half
1 teaspoon freshly grated lemon zest


Cook pasta according to package directions; drain. Return to pan; keep warm. 

Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 10-inch skillet until sizzling. Add garlic; cook, stirring occasionally, 2 minutes. Add spinach, salt and pepper; continue cooking, stirring occasionally, 2-3 minutes or until spinach is wilted. Remove from heat. 

Add remaining 2 tablespoons Butter with Olive Oil & Sea Salt and 1 cup Parmesan cheese to cooked pasta in pan; stir until combined. Add cooked spinach, tomatoes and lemon zest; mix well. Spoon mixture into serving dish; top with remaining 1/4 cup Parmesan cheese. Serve immediately.

Nutrition Facts (1 servings)

Calories: 420

Fat: 18g

Cholesterol: 35mg

Sodium: 850mg

Carbohydrates: 47g

Dietary Fiber: 3g

Protein: 19g

Recipe #15382©2012Land O'Lakes, Inc.

Recipe Comments & Reviews

Extremely good and very easy to make!
This was really delicious and easy to make! My grocery store was out of fresh spinach the day that I shopped, so I had to use frozen (which I thawed and drained well first). It worked beautifully and was probably quite a bit cheaper. I also opted to use grated Parmesan instead of shredded because I had it on hand, and 1/2 cup worked well. Next time I will go a little easier on the garlic -- and there WILL be a next time because it was so yummy! It's a perfect side dish for grilled chicken or shrimp.
Delicious! I made it with just plain salted butter since I didn't have the olive oil butter on hand. Still loved it. My family loved it too. I sautéed some shrimp in a bit of garlic, olive oil, white wine, and lemon pepper to top it off.
Delicious and a big hit! Served as a side along with steak for a casual diner party. Everyone loved it, even my husband who doesn't even like spinach and tomatoes!!!

It can be a side or a meal in my opinion. Definitely try this one! (especially when tomatoes are in season...yum!
Thank you for a great, quick recipe for lunch or dinner! I skip the tomatoes - too acidic tasting. I added Kalamata olives. I substituted lemon zest for 1 tbsp lemon juice. II can make this recipe 3 or 4 times a month to use up a large bag of fresh spinach before it wilts.
I made this last Christmas and got so many great compliments. I plan to make it again this Christmas.
I made this last Christmas and had so many compliments that I'm making it again this year!!
I followed the directions exactly as stated and it was delicious. I will be making this for my next dinner party next month.
I love this recipe. I added some cooked grilled chicken and some mushrooms and it made a great dinner. I plan on making it without the chicken for a side the next time we have company. I think the cherry tomatoes bring such a sunny flavor.
This recipe is everything I love- Easy, fast, delicious, minimal cleanup and fairly low calorie. Even re-heats well!
This is a great recipe was looking for a change from the usual rice and this really really hit the spot. This is a great pasta that in my opinion can cooked year round... make sure you add the lemon as that gives it the kick that makes the recipe.
I made this today and loved it! I modified it a little by adding sautéed mushrooms and slivered almonds. The almonds gave it a crunch. I will make this regularly from now on. :)
This is a delicious and simple to make recipe, even my very picky husband commented that he liked this!! Score one for me! Thanks LOL for a great recipe.
So delicious and so easy, everyone loved it. This will be in heavy rotation at my house!

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