While most pasta dishes can be considered “family-friendly,” this one might just take the top spot. Perhaps it’s the playful, rice-like shape of orzo or the fact that it cooks so quickly. Either way, it’s a weeknight favorite that’s both fast and easy, and it’s the perfect way to sneak in a generous amount of spinach.
INGREDIENTS
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound dried orzo pasta (about 2 1/2 cups)
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 2 cups packed baby spinach, coarsely chopped
- 1 cup freshly grated Parmesan cheese, plus more for serving
- Kosher salt
- Freshly ground black pepper
INSTRUCTIONS
- Heat the olive oil in a large Dutch oven or pot over medium-high heat until it shimmers. Add the diced onion and sauté until softened and fragrant, about 3 minutes. Add the minced garlic and orzo, season with salt and pepper, and sauté for another minute until fragrant.
- Stir in the broth and milk, bringing the mixture to a boil. Once boiling, cover the pot, reduce the heat to a simmer, and cook, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed, forming a creamy sauce. This should take about 10 minutes or follow the package instructions. (If the orzo isn’t fully cooked after the liquid has been absorbed, add a splash or two of broth and continue to simmer until it’s tender.)
- Stir in the chopped spinach and grated Parmesan cheese, cooking until the spinach is wilted and the cheese has melted, about 1 minute. Taste and adjust seasoning with salt and pepper as needed. Top with extra Parmesan if desired.
RECIPE NOTES
- Frozen spinach substitution: To use frozen spinach, thaw 12 ounces in a colander while the orzo cooks. Press out any excess liquid and stir the spinach into the orzo along with the Parmesan. Heat until fully incorporated.
- Add chicken: For a protein boost, add shredded rotisserie chicken or canned chicken on top.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
