Creamy Garlic Orzo with Spinach Recipe

Imagine a dish so creamy, so garlicky, and so stupidly easy that you’ll question why you ever bothered with takeout.

This Creamy Garlic Orzo with Spinach isn’t just food—it’s a lifeline for busy weeknights, lazy Sundays, and every “I don’t feel like cooking” moment in between.

It’s rich without being heavy, packed with flavor, and ready faster than you can scroll through your delivery apps.

And yes, it’s as good as it sounds. Want to know the best part? You probably already have half the ingredients in your kitchen.

Let’s get to it.

Why This Recipe Slaps

This isn’t your average side dish. The orzo cooks in broth, soaking up all that savory goodness, while the garlic and Parmesan create a creamy, umami-packed sauce.

Spinach adds a pop of color and nutrients, making you feel slightly better about the obscene amount of cheese you’re about to consume.

It’s comfort food with a grown-up twist—simple enough for beginners but impressive enough to serve guests. And if anyone complains, they can make their own dinner.

Creamy Garlic Orzo with Spinach Recipe

Recipe by Wendy CarterCourse: Pasta, Side Dish

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

350

kcal

Ingredients

• 1 cup uncooked orzo

• 2 tbsp butter

• 4 garlic cloves, minced

• 2 cups chicken or vegetable broth

• 1 cup heavy cream

• 2 cups fresh spinach

• 1/2 cup grated Parmesan

• Salt and pepper to taste

• Red pepper flakes (optional, for heat)

Step-by-Step Instructions

• Toast the orzo: Melt butter in a skillet over medium heat. Add orzo and cook for 2–3 minutes until lightly golden. This step is non-negotiable—it adds nutty flavor.
• Garlic time: Toss in minced garlic and cook for 30 seconds until fragrant. Don’t let it burn, or you’ll regret everything.
• Liquid gold: Pour in broth and heavy cream. Stir, bring to a simmer, then reduce heat and cover. Cook for 8–10 minutes, stirring occasionally, until orzo is tender.
• Spinach party: Add spinach and stir until wilted. This takes, like, 30 seconds. Easy.
• Cheese it up: Remove from heat, stir in Parmesan, and season with salt, pepper, and red pepper flakes if you’re feeling spicy.
• Serve immediately: Top with extra Parmesan because why not?

How to Store It (If You Have Leftovers)

Transfer cooled orzo to an airtight container and refrigerate for up to 3 days.

Reheat on the stove with a splash of broth or cream to revive the creamy texture. Microwaving works in a pinch, but the texture won’t be as luxurious. FYI, this dish doesn’t freeze well—the cream separates, and nobody wants that.

Why This Recipe Is a Win

It’s fast, flavorful, and flexible.

Need protein? Add grilled chicken or shrimp. Vegan?

Swap the butter for olive oil, use plant-based cream, and skip the Parmesan (or use a vegan alternative). Plus, spinach = health points. You’re basically a gourmet chef now.

Nutrition Facts (Per Serving)

• Calories: 350
• Fat: 18g
• Carbs: 35g
• Protein: 10g
• Fiber: 2g

Common Mistakes to Avoid

• Overcooking the garlic: Burnt garlic tastes bitter. 30 seconds is all it needs.
• Skimping on broth: Orzo absorbs liquid like a sponge.
  

  Use the full amount.

• Forgetting to stir: Unless you enjoy scrubbing burnt pasta off your pan, stir occasionally.

Swaps and Subs

• No heavy cream? Half-and-half or whole milk works, but the sauce will be thinner.
• No spinach? Try kale or arugula. Or skip it and pretend you never saw this suggestion.
• Gluten-free? Use GF orzo or quinoa for a twist.

FAQs

Can I use dried spinach instead of fresh?

Technically, yes, but fresh spinach gives better texture and flavor. If you must use dried, reconstitute it in warm water first and drain well.

Why is my orzo sticky?

You either didn’t stir enough or cooked it too long.

Stickiness happens when starch over-releases. Fix it with a splash of broth or cream while reheating.

Can I make this ahead?

It’s best fresh, but you can prep ingredients in advance. Cook the orzo day-of for optimal creaminess.

Final Thoughts

This Creamy Garlic Orzo with Spinach is the hero your weeknight dinners deserve.

It’s fast, foolproof, and fancy enough to make you look like you know what you’re doing. And if all else fails, just add more Parmesan. Cheese solves everything.

Now go cook.