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One-Pot Creamy Lemon Garlic Parmesan Orzo with Spinach

Close-up of creamy orzo pasta mixed with wilted spinach, topped with grated cheese and herbs.

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Make this simple, comforting one-pot orzo pasta dish. It combines bright lemon, savory garlic, and rich Parmesan cheese with fresh spinach for a quick weeknight dinner or easy side dish.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups orzo pasta
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 4 cups fresh spinach, packed
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
  2. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  3. Add the orzo pasta to the skillet and toast for 1 minute, stirring constantly.
  4. Pour in the broth. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 12 to 15 minutes, or until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
  5. Remove the skillet from the heat. Stir in the heavy cream, Parmesan cheese, lemon juice, and lemon zest until the sauce is creamy.
  6. Add the fresh spinach to the orzo. Stir gently until the spinach wilts into the pasta, which should take about 2 minutes.
  7. Season the orzo with salt and pepper to your preference.
  8. Serve immediately with extra Parmesan cheese sprinkled on top.

Notes

  • This recipe is a great base for adding protein; stir in cooked Italian sausage or shredded chicken during the last step.
  • If you prefer a brighter flavor, increase the lemon juice slightly.
  • For a thicker sauce, cook uncovered for the last few minutes, stirring constantly.

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