Spinach Artichoke Orzo Pasta (Printable Version)
Orzo blended with spinach, artichoke, and creamy cheeses creates a flavorful, comforting Mediterranean-style dish.
# The Ingredients You'll Need:
→ Pasta
01 - 1 cup orzo pasta
→ Vegetables
02 - 2 cups fresh spinach, roughly chopped
03 - 1 can artichoke hearts, drained and quartered
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Dairy
06 - 3/4 cup whole milk or half-and-half
07 - 1/2 cup grated Parmesan cheese
08 - 4 ounces cream cheese, cut into cubes
→ Pantry & Seasoning
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes
13 - Zest of 1 lemon
14 - Juice of 1/2 lemon
# Step-by-Step Instructions:
01 - Boil orzo pasta in a large pot of salted water until al dente, following package guidelines. Drain thoroughly and reserve.
02 - Warm olive oil in a large skillet over medium heat. Add onion and cook for 3 to 4 minutes until soft. Incorporate garlic and sauté for 1 minute until aromatic.
03 - Stir in artichoke hearts, cooking for 2 minutes until heated through.
04 - Add chopped spinach and cook for 2 minutes until wilted.
05 - Lower heat and add cream cheese, milk, and grated Parmesan. Stir continuously until all cheese is melted and sauce is smooth.
06 - Return cooked orzo to the skillet, add lemon zest and juice. Toss until everything is coated and heated through. Adjust seasoning with salt, black pepper, and red pepper flakes.
07 - Transfer to serving plates and garnish with additional Parmesan cheese if desired. Serve immediately.
# Additional Tips::
01 -
- Uses mostly pantry staples and fresh greens for an easy weeknight meal
- Ready in just thirty minutes
- Creamy and satisfying but not heavy
- Customizable for vegan or protein-packed diets
02 -
- Vegetarian and high in protein thanks to cheese
- Great make-ahead dish and reheats beautifully
- Balanced in fiber and nutrients because of spinach
03 -
- Always use the zest before the juice from your lemon as it is much easier to grate whole
- Taste and salt as you go especially after adding cheese since Parmesan can be salty
- Avoid overcooking orzo so that it holds up and does not turn mushy in the final sauce
- If using canned artichokes let them dry on a towel to keep excess water from thinning your sauce
- A wooden spoon is your best friend for stirring heated creamy sauces without scraping the pan