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- 1 cup orzo pasta - 2 cups vegetable broth - 1 cup fresh spinach, roughly chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 small onion, diced - 1 teaspoon Italian seasoning - Salt and pepper to taste - Zest of 1 lemon - Fresh parsley, chopped (for garnish) This dish is simple yet packed with flavor. The orzo pasta cooks in vegetable broth, soaking up all the goodness. The spinach adds a fresh touch, while heavy cream and Parmesan create a rich sauce. Each ingredient plays a key role in making this meal delightful. Use fresh spinach if you can. It wilts beautifully and gives a vibrant color. The heavy cream turns the sauce into a creamy dream. Grated Parmesan cheese adds a nutty flavor that ties everything together. Don't forget the garlic and onion! They bring depth and warmth to the dish. Italian seasoning adds a blend of herbs that enhances the overall taste. A little salt and pepper help balance the flavors. Finally, the lemon zest brightens the dish, making each bite fresh and lively. Feel free to garnish with parsley for a pop of color and added flavor. Each ingredient contributes to the dish's charm. Enjoy creating this creamy spinach Parmesan orzo one pan delight! Start by heating olive oil in a large skillet over medium heat. Once hot, add the diced onion. Sauté the onion until it turns translucent, which takes about 3-4 minutes. This step builds a nice flavor base. Next, add the minced garlic to the pan. Cook it for one minute. It will smell amazing as it starts to release its aroma. Now, pour in the vegetable broth. Bring it to a gentle boil. This is where the magic begins! Stir in the orzo and the Italian seasoning. Mix everything well to combine. Reduce the heat to simmer. Cook the orzo for about 10 minutes. Stir occasionally, so it doesn't stick. The orzo should be al dente and most of the liquid absorbed. After cooking the orzo, stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts and creates a creamy sauce. Next, add the chopped spinach. Stir until the spinach wilts, which should take about 2-3 minutes. At this point, season with salt, pepper, and lemon zest. These will brighten up the dish! Remove the pan from heat and let it sit for a few minutes. This helps the sauce thicken just right. Now your creamy spinach Parmesan orzo is ready to serve! To get a creamy sauce, use heavy cream. It thickens well and adds richness. Stir the cream in after cooking the orzo. This keeps it smooth. Make sure the heat is low when you mix in the cheese. This helps it melt evenly. If the sauce is too thick, add a splash of broth or water. This keeps the orzo creamy and enjoyable. For extra flavor, add lemon zest and fresh herbs. Zest from one lemon brightens the dish. Fresh parsley adds a nice touch too. You can also try adding a pinch of red pepper flakes for heat. If you want a more savory taste, mix in sautéed mushrooms or sun-dried tomatoes. These ingredients give your orzo a unique twist. One-pan meals are great for easy cleanup. Start by using a non-stick skillet. This prevents sticking and makes washing easier. After cooking, let the pan soak for a few minutes. This helps lift off any stuck bits. To make it even simpler, line your pan with parchment paper. You’ll have less scrubbing to do! {{image_2}} You can make this dish even heartier by adding protein. Chicken and shrimp are great options. For chicken, use cooked and diced pieces. You can add them when you mix in the cream and cheese. This adds flavor and makes your meal more filling. Shrimp is another tasty choice. Sauté the shrimp in the pan before you add the onion. Cook them until they turn pink. Then, follow the rest of the recipe as usual. Both proteins work well and bring a nice twist to this creamy dish. Feel free to switch up the veggies in this recipe. Broccoli, peas, or bell peppers can add color and taste. For broccoli, cut it into small florets. Steam or sauté it for a few minutes before adding it to the pan. If you choose peas, add them when the orzo is nearly done. They cook quickly and keep their bright color. Bell peppers can be added raw or sautéed. Mix and match your favorite vegetables to keep it fun and fresh. If you need a gluten-free version of orzo, substitute the orzo pasta with gluten-free orzo or rice. Many brands offer gluten-free pasta that cooks similarly. Just follow the package instructions for cooking times. The rest of the recipe stays the same. You can still enjoy the creamy spinach Parmesan goodness without gluten. This way, everyone can savor the meal, regardless of dietary needs. To keep your creamy spinach Parmesan orzo fresh, store it in an airtight container. Place the leftovers in the fridge within two hours of cooking. This helps prevent bacteria growth. The dish stays good for about three to four days. Make sure to label the container with the date to track freshness. When you are ready to enjoy your leftovers, reheat them gently. You can use a microwave or a stovetop. If using a microwave, place the orzo in a bowl and cover it with a damp paper towel. Heat it in short bursts, stirring in between, until warm. For stovetop reheating, add a splash of vegetable broth or cream. This keeps the texture creamy and tasty. If you want to save some for later, freezing is an option. First, let the orzo cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat on the stovetop, adding a bit of liquid to restore the creaminess. Orzo is a small, rice-shaped pasta. It is great for soups, salads, and casseroles. It cooks quickly and holds sauce well. You can find orzo in most grocery stores. When cooked, it has a nice, chewy texture. I love using orzo in creamy dishes like this one. It absorbs flavors and pairs wonderfully with spinach and cheese. Yes, you can use frozen spinach in this recipe. If you use frozen spinach, thaw it first. Squeeze out excess water to avoid a watery dish. Frozen spinach is convenient and saves time. Fresh spinach adds a pop of color, while frozen is just as tasty. Either option works well, so choose what you prefer. Creamy spinach Parmesan orzo lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. The flavors deepen as it sits, making it even tastier. When ready to eat, reheat gently on the stove or in the microwave. Add a splash of cream or broth to restore creaminess. Enjoy your leftovers! This blog post covers a creamy spinach Parmesan orzo recipe from ingredients to storage. You learned about each step, from sautéing onions to creating a rich sauce. I shared tips for creaminess and easy cleanup. You’ll also find variations like protein and gluten-free options. Now, take this knowledge into your kitchen. Experiment and create a dish that suits your tastes. Enjoy the process and the delicious results.

Creamy Spinach Parmesan Orzo One Pan

Savor the rich flavors of creamy spinach parmesan orzo, a delightful one-pan recipe that brings comfort to your table in just 25 minutes! This easy dish combines tender orzo with fresh spinach, garlic, and a luscious parmesan sauce. Perfect for a quick weeknight dinner or a cozy gathering. Ready to impress your family and friends? Click through for the full recipe and bring this delicious meal to life!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup fresh spinach, roughly chopped

1 cup heavy cream

1 cup grated Parmesan cheese

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, diced

1 teaspoon Italian seasoning

Salt and pepper to taste

Zest of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic to the pan and cook for an additional minute, until fragrant.

      Pour in the vegetable broth and bring to a gentle boil. Add the orzo and Italian seasoning, stirring to combine.

        Reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.

          Stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy.

            Add the chopped spinach to the pan, stirring until wilted, about 2-3 minutes. Season with salt, pepper, and lemon zest to taste.

              Remove from heat and let it sit for a couple of minutes to thicken.

                Serve warm, garnished with freshly chopped parsley.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4