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This is a really easy, quick and yummy side. Mild enough in flavor that it would go with all kinds of main dishes, this was really well received in my house. And in my lunchbag the next day.
It breaks up the “usual” rotation of starchy sides (I love potatoes and rice but need a change!) and looks good too.
It’s easy, basically cook your pasta, and while that’s going, make a white sauce using olive oil instead of butter, and adding garlic. Garlic, to me, is like bacon. There are very few dishes that cannot be improved by adding it!
Add in the spinach and cheese, and you might even convince your kids to eat it too.
Spinach & Parmesan Orzo
SPINACH & PARMESAN ORZOPrint
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- 8 oz orzo pasta
- 1 Tbs olive oil
- 2 garlic cloves minced
- 1 Tbs flour
- 1/2 cup milk
- 1 1/2 cups baby spinach
- 1/2 cup parmesan cheese
- Salt and pepper to taste
- Add orzo to a pot of salted, boiling water.
- While orzo cooks, heat olive oil in a saucepan and then cook garlic til fragrant (but don't burn!).
- Sprinkle the flour into the pot and combine.
- Whisk in the milk, and continue to cook over low heat until thickened. Add salt and pepper to taste.
- Once the orzo is cooked, drain and add to the sauce.
- Add the spinach and parmesan, and fold in gently.
- Test for seasoning, and serve.