Creamy Spinach Orzo (Printable Version)

One-pan orzo with creamy sauce, fresh spinach, and Parmesan for an easy satisfying dish.

# What You'll Need:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 cup vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/3 cup cream cheese, softened

→ Vegetables

10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch ground nutmeg (optional)

→ Garnish

14 - Extra Parmesan cheese, for serving
15 - Freshly ground black pepper

# Steps:

01 - Melt butter with olive oil in a large deep skillet over medium heat. Add finely chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for 1 additional minute.
02 - Add orzo pasta to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.
04 - Allow orzo to cook uncovered, stirring frequently, until al dente and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Stir softened cream cheese and grated Parmesan into the orzo mixture until sauce becomes creamy and cheese is fully melted.
06 - Add chopped baby spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and nutmeg if desired.
07 - Plate the orzo hot, garnished with additional Parmesan and freshly ground black pepper.

# Expert Insights:

01 -
  • It comes together in barely 30 minutes but tastes like you've been simmering it all afternoon.
  • One pan means one thing to clean, and honestly, that alone makes dinner feel like a win.
  • The spinach somehow gets you eating greens while tasting like pure indulgence, which feels like a small personal victory.
02 -
  • Don't skip toasting the orzo; that dry-pan moment creates a depth you can't fake by adding it straight to liquid.
  • The spinach must go in at the very end or it loses its fresh color and that delicate taste—it's the last thing to touch the pan for a reason.
03 -
  • Stir frequently while the orzo cooks—this prevents sticking and helps the grains absorb sauce evenly, turning them creamy and tender instead of mushy.
  • Use freshly grated Parmesan if you can; the pre-grated stuff has anti-caking agents that prevent it from melting as smoothly into the sauce.
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