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A white bowl filled with Creamy Garlic Butter Orzo with Spinach, garnished with fresh parsley.

Dreamy Creamy Garlic Butter Orzo with Spinach

This one-pan wonder features tender orzo pasta swimming in a luscious, savory garlic butter sauce, enriched with nutty parmesan and brightened by wilted spinach. A truly special weeknight meal that comes together in under 30 minutes, it's the ultimate culinary hug in a bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large skillet or Dutch oven
  • Chef's knife
  • Cutting board
  • Cheese grater
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

  1. In a large skillet or Dutch oven over medium heat, melt the butter. Once shimmering, add the minced garlic and red pepper flakes (if using). Cook for 30-60 seconds, stirring constantly, until fragrant. Do not let the garlic brown.
  2. Add the dry orzo to the skillet. Stir to coat the pasta in the garlic butter and toast for 1-2 minutes, until it turns a light golden brown and smells nutty.
  3. Pour in the vegetable broth, scraping any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  4. Remove the lid and stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce becomes thick and creamy.
  5. Add the fresh spinach in handfuls, stirring it into the hot orzo. Continue to stir until all the spinach has wilted completely, about 1-2 minutes.
  6. Turn off the heat. Stir in the fresh lemon juice, then season with salt and black pepper to your preference. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Notes

For the best results, do not skip toasting the orzo as it adds a deep, nutty flavor. Use a block of Parmesan and grate it yourself; pre-shredded cheese can result in a grainy sauce. You can easily add protein like cooked chicken or shrimp, or make it heartier with sautéed mushrooms. For an even creamier dish, stir in a few tablespoons of cream cheese along with the Parmesan.