This colorful pasta dish is a quick weeknight meal.
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8 ounces (1 1/4 cups) uncooked dried orzo pasta
1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt
1 1/2 teaspoon 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.
Explore reviews fromour online community
Really simple and very yummy. Used lemon juice since I didn't have an actual lemon. Would recommend to anyone. The one year old loved it and the three year old ate the orzo and said she was allergic to the colors green and red.
Extremely good and very easy to make!
New Land O Lakes® Butter with Olive Oil & Sea Salt enhances the flavor of everything on the family menu, from appetizers to veggies to main dish recipes.
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