Orzo Pasta with Spinach and Parmesan is an easy recipe using fresh
ingredients to maximize flavor. This orzo pasta recipe makes an impressive
meatless meal or side dish, but orzo pasta recipes are super versatile, so
just add chicken for a heartier dinner that's quick and easy any night of
the week.
Orzo Pasta
I LOVE orzo pasta! Orzo is a type of pasta that looks like rice. I like using small pasta shapes like orzo in side dishes such as this one as well as in heartier dishes like my Chicken Pot Pie Orzo. Orzo Pasta adds a nice twist to this classic comfort food recipe.
Orzo Pasta is such a nice change of pace from rice. I'm not such a fan of
rice - not the taste, the consistency. I eat it and it's okay, but I
prefer to use orzo pasta in my side dishes.
I think you'll love how easily this orzo pasta recipe can be adapted to
suit your needs. It is sure to become a family favorite the first time you serve it!
I like how I can make this recipe as
written for a delicious side to an easy protein like rotisserie chicken, but we also enjoy
this orzo pasta recipe as a meatless entree.
A great addition I like to
add from time to time is sauteed mushrooms, so don't be afraid to mix
things up and experiment with this orzo pasta recipe. You might just come up with the next great recipe!
Ingredients
- Unsalted butter or Olive Oil
- Freshly minced garlic
- Fresh baby spinach
- Kosher salt
- Orzo pasta
- Water
- Chicken Base (I use Better Than Bouillon)
- Grated Parmesan Cheese
- Salt and pepper to taste
- 1/2 a lemon (optional)
Olive Oil or Butter?
Both olive oil and butter are 100 percent fat and can be used interchangeably in this orzo pasta recipe. I do feel butter makes for a creamy Parmesan orzo pasta that I prefer.
Olive oil will change the flavor of the dish slightly, but I do like that it is a
healthier option over butter. Olive oil has significantly less saturated
fat than butter and no dietary cholesterol.
Spinach and Fresh Garlic
I recommend using fresh ingredients in this orzo pasta recipe. Fresh ingredients really makes a difference in the flavor. The fresh spinach and garlic flavors shine through giving this dish a ton of flavor instead of being bland.To make this all in one skillet for easier cleanup, I saute the spinach and garlic first and then remove it from the skillet to a plate and keep warm until the orzo pasta is done.
What is Chicken Base?
Chicken base is a concentrated flavoring compound used in place of chicken broth. Chicken base can be found near chicken broth in your local grocery stores. You may substitute 14 ounces of chicken broth in this orzo pasta recipe and omit the chicken base and water called for in the recipe.
If you prefer to use chicken broth, I highly recommend using homemade chicken broth. You can visit my recipe to learn How to Make Homemade Chicken Broth.
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| Step by step photos showing how to make my Orzo Pasta with Spinach and Parmesan Recipe |
How to Make Orzo Pasta with Spinach and Parmesan
- Saute garlic in butter or olive oil over medium heat for about 30 seconds until fragrant.
- Add spinach and a pinch of salt and saute until spinach is wilted
- Remove the spinach from the skillet to a plate and reserve until ready to mix with the orzo.
- Increase heat to medium-high and add remaining butter or olive oil to the skillet. Add 1 cup orzo pasta and stir until lightly browned.
- Add cold water and chicken base (or use 14 ounces chicken stock in place of the water and chicken base) and bring to boil. Cover. Reduce heat and simmer for about 12-15 minutes until the orzo is al dente and the pasta water is mostly absorbed.
- When the cooked orzo pasta is done add the spinach and Parmesan cheese. Mix well. Adjust the seasonings as needed. Transfer to a large serving bowl or serve right out of the skillet.
Additional Add-ins
- To put a Greek spin on this dish add-in cherry tomatoes, thinly sliced red onion, Feta cheese instead of Parmesan, kalamata olives, and garnish with lemon zest.
- Saute fresh mushrooms with the garlic and spinach to really take this recipe up a notch.
- Garnish with fresh herbs such as basil to brighten up this recipe
Recipe Tips
- Be sure to use a skillet with a tight fitting lid. If you don't have a skillet with a tight fitting lid I have a great tip for you! Just place a clean kitchen towel between the lid and the skillet and that will ensure a tight fit.
- I don't salt the orzo pasta when cooking. I know! That goes against my pasta cooking tips I share in my Garlic Butter Sauce for Pasta recipe and is probably frowned upon by a lot of pro chefs, but the Parmesan is pretty salty, so I prefer to add the Parmesan cheese first and then give the orzo pasta a taste. If you feel it needs salt at that point, then go ahead and add it a little at a time to your liking. Or just add more Parmesan, because cheese is good, am I right?!
- I also adapted this orzo pasta with spinach and Parmesan recipe for fall using butternut squash. Get the recipe here > Butternut Squash Orzo Pasta
If you're looking for more dinner options, give these
Vegetarian Stuffed Peppers
with orzo pasta a try! They're so easy to make and even give you
a little time to relax before dinner.
More Recipes with Orzo
I LOVE cooking with orzo pasta! Here are several more recipes with orzo for you to try.
- Cheesy Orzo - Make this Easy Cheesy Orzo pasta recipe to bring the whole family to the table! It will be your GO-TO on all those busy back to school nights!
- Garlic and Parmesan Orzo with Fresh Vegetables - This recipe uses a couple of my favorite time saving ingredients to have this tasty side dish recipe on the table in about 20 minutes!
- Orzo with Spinach and Tomatoes - Orzo with Spinach and Tomatoes is a delicious orzo salad you can serve hot or as a cold salad. I just LOVE delicious pasta salads!
- Spicy Chicken Orzo Pasta Recipe - A delicious main course recipe loaded with fresh herbs. The best pasta dishes always have the freshest ingredients IMO!
Yield: 4
Orzo Pasta Recipe with Spinach and Parmesan
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This Orzo Pasta Recipe will be your GO-TO dinner recipe. Orzo Pasta makes the perfect side dish with any protein, but you can also just add chicken or shrimp to make this a main dish the whole family will love!
Ingredients
Orzo Pasta Recipe with Spinach and Parmesan
- 4 tablespoons unsalted butter or Olive Oil, divided
- 1 tablespoon freshly minced garlic
- 5 ounces fresh baby spinach
- Kosher salt
- 1 cup uncooked orzo pasta
- 14 ounces water
- 2 teaspoons Chicken Base (I use Better Than Bouillon)
- 1/2 cup grated Parmesan Cheese
- Salt and pepper to taste
- 1/2 a lemon (optional)
Instructions
Orzo Pasta Recipe with Spinach and Parmesan
- Melt 2 tablespoons butter or olive oil in a medium skillet over medium heat and add 1 tablespoon freshly minced garlic. Saute garlic for about 30 seconds until fragrant.
- Add 5 ounces baby spinach and a pinch of kosher salt. Saute until spinach is wilted, about a minute or two.
- Remove spinach and garlic from skillet to a plate and keep warm.
- Increase to medium-high heat and melt the remaining 2 tablespoons butter or olive oil in the skillet. Add 1 cup orzo pasta and stir until lightly toasted.
- Add 14 ounces of water and 2 teaspoons chicken base and bring to a boil. Cover. Reduce heat and simmer for about 15 minutes until the orzo is tender and the liquid is mostly absorbed.
- When the orzo is done add the spinach and 1/2 cup Parmesan cheese. Mix well. Give it a taste and adjust the seasonings as needed. The Parmesan will add some saltiness to the dish, so be sure to give it a taste to ensure you don't add too much salt.
- A squeeze of half a lemon over the entire dish is optional, but it really brightens it up. A little lemon juice goes a long way!
Notes:
- You may substitute 14 ounces chicken stock and omit the water and chicken base
- Be sure to use fresh spinach and garlic for best results
- To make this all in one skillet, saute the spinach and garlic first and then remove it from the skillet and keep warm until the orzo pasta is done.
- Use a skillet with a tight fitting lid. If you don't have a skillet with a tight fitting lid, you can put a clean kitchen towel between the lid and the skillet to ensure a tight fit.
- Don't salt the orzo pasta when cooking as the Parmesan is pretty salty, so I prefer to add the Parmesan cheese first and then give the orzo pasta a taste and salt a little at a time until it is salted to my liking.
Nutrition Facts
Calories
307.26Fat (grams)
8.04Sat. Fat (grams)
2.62Carbs (grams)
46.11Fiber (grams)
2.66Net carbs
43.45Sugar (grams)
1.69Protein (grams)
12.44Sodium (milligrams)
414.82Cholesterol (grams)
12.07
Yum yum yum...I ewcently re-introduced myself to orzo. Forgot how much I loved it!
ReplyDeleteOmgosh! I love it! I pick orzo over rice any day!
DeleteThis is the best tasting pasta dish around! It's always a big hit wherever I take it. Even though I always double the recipe, the pan is always empty when I come home. Much to my family's disappointment.
DeleteI am going to make this tomorrow for my daughter, but I've never used chicken base and don't know what it is. I looked it up and it seems it can be a powder or paste. What do you use? I just want to make sure I buy the right thing so I don't ruin this recipe!
ReplyDeleteI buy the Better Than Bouillon Chicken Base. It is a paste. You can find that near the chicken broth in your grocery store. Here is their website so you can see what the jars look like http://www.superiortouch.com/retail/products/better-than-bouillon I hope you both enjoy it :)
DeleteYou can buy it at Costco.
DeleteThank you so much! I just bought it and will be making it in a few hours. :)
ReplyDeleteyou are most welcome! Thanks for stopping by!
DeleteOk, we just finished it. YUM!! So good. My daughter said this should be one of my staple recipes now. I'm sure I'll mention it on my blog sometime soon. Thanks!
ReplyDeleteGreat! I'm so glad you liked it! It is definitely one I make often! I love your blog and all things vintage too - I'm a new follower :).
DeleteThis looks delicious - but I have a quick question: Do you not cook the orzo in boiling water like you would any other pasta? Am I correct in thinking I cook the orzo in the 2T butter alone? I'll know when it's done by it's light brown color? Thanks!
ReplyDeleteThanks for stopping by Jill! Sorry that was confusing - The rest of the directions are under the photo ;o) I do not cook orzo like traditional pasta, but after you toast it lightly in the butter you add the water and the chicken base - bring to a boil - cover - reduce heat, and cook for about 15 minutes until the liquid is absorbed. Hope that helps! Marion
DeleteThis is so AMAZING. I was extremely and pleasantly surprised. Thank you for the great recipe!
ReplyDeleteI'm so glad you enjoyed it! Thank you so much for stopping by and sharing that - you made my day :) ~Marion
DeleteFound this on pinterest and tried it tonight. Absolutely delicious. I didn't have chicken base, so i added that new concentrated stock to the water and let it boil. I actually think that i could cut the butter and it would still be divine. I will try that next time as it is definitely a keeper!
ReplyDeleteI'm so glad you like it! You can absolutely cut the butter, but I recommend subbing in olive oil maybe using 1 tbsp olive oil and 1 tbsp butter to toast the orzo in place of the 2 tbsps of butter and you can do the same when sauteing the spinach. If you don't use enough butter/oil the orzo might stick and won't be as creamy, so it just depends on your preferences. Thanks for stopping by!!
DeleteJust made this for dinner. It was marvelous! I used generic butter flavored spray (like Pam) to saute' the orzo. I didn't have the chicken base, so I used a 14.5 oz can of chicken broth. No water. I also used the spray for the spinach along with 1 Tbls of "I can't believe it's not butter". It was a bit pasty, not creamy but the taste was sure there. I served it with the "No fail Salmon" from Pinterest. Delish!
ReplyDeleteThanks for stopping by, Hope! I'm glad it turned out for ya! Chicken broth is a fine substitute. I used to use that until I discovered chicken base and now I'm addicted to the stuff haha. So happy you liked it, and I'm going to have to try that salmon!
Delete@Hope, I am not here to preach but please avoid using sprays like Pam. They are dangerous to health, I don't mean that lightly. Take care.
DeleteHow many servings is this recipe?
ReplyDeleteHi Tammy, This is about 4 servings. Thanks for stopping by :)
DeleteThanks so much for this recipe! I cooked it tonight and it was delicious! I cooked it just as you instructed and paired it with a honey-lime shrimp recipe I also found on Pinterest. Thanks again for sharing!
ReplyDeleteooohhhhh honey-lime shrimp!! That sounds wonderful! I'm so glad you enjoyed the orzo. Thank you for stopping by to let me know. I so appreciate it! :)
DeleteThanks for stopping by Delores! I think you'll like it - it is a family fave in our house!! And so easy to make. Enjoy and have a great weekend!
DeleteHi - Looks delish :) I am making for a large group -- do you think I can double or even triple the recipe? Can i make ahead of time and heat later?
ReplyDeleteMaureen, thanks for stopping by!! I would recommend making it in batches and then mixing it all together. You can make this ahead of time, however, the consistency suffers a little. I eat it for leftovers all the time and the flavor is still great!
DeleteJust made this tonight! SO good, and my husband absolutely loved it. I'm going to check out your other recipes now to see what I'm making for dinner tomorrow :) Thank you!
ReplyDeleteAddie Mae, Thank you for taking the time to let me know. I'm so glad you and your husband loved it! Enjoy browsing the site and let me know if you have any questions! Thanks again, Marion :)
DeleteThis was absolutely delicious and so simple! My husband loved it and has commented on how good it was several times since then. I used chicken broth to cook the orzo. We do not eat a lot of meat and I served this as an entree with a salad. YUM!
ReplyDeletemshight, thank you for stopping by and taking the time to let me know how much you liked it! I love this as an entree and sometimes even add mushrooms (cause I LOVE 'shrooms!). I'm so glad you liked it and chicken broth is a great substitute! I use it sometimes if I have it on hand ;)
DeleteTried it tonight with grilled chicken and mushrooms. Sauteed the mushrooms with the garlic and then added the "pre-fab" chicken strips to warm through before adding the spinach on top. Divine!
Deleteyummmmmm!
Delete
ReplyDeleteCouldn't kale be used instead of spinach? It would have a little more body and fiber. If you don't have chicken broth, bullion could be used, but remember the the salt content. Olive oil would make a healthier dish with the same result as butter. (nothing like a rehab recipe)
So good! I added basil and used beef broth instead since that is all I had. Still good! Thanks
ReplyDeleteDana, thanks for stopping by! Basil is a great addition! I never thought about using beef broth - thanks for the tip - I'll have to try it that way sometime. So glad you enjoyed it :) ~Marion
DeleteBet this would be good with a pinch of nutmeg.
ReplyDeleteI made this rather than my usual recipe with sun dried tomatoes, and liked it better!!! I paired it with Greek feta burgers and thought I was back in Greece!!! Thanks for this.
ReplyDeleteThanks for taking the time to comment!! You made my day :)! I'm so glad you like this recipe - it is definitely a favorite of ours.
DeleteMmmm. This looks awesome. I have had it pinned and plan to make it tonight with sirloin steaks. Thanks for sharing!
ReplyDeleteThanks for stopping by! I bet it went great with the steaks! I hope you enjoyed it! ~Marion
DeletePure perfection!!! I followed the recipe with the exception of substituting Asiago for Parmesan. It was so lovely! I did not have to add any salt and pepper. I will make this often!
ReplyDeleteYay! I'm so glad you enjoyed it, Nikki! Asiago sounds delicious in this. I'll have to try that next time. Thanks so much for stopping by ~Marion
DeleteCame across this on Pinterest. Cant thank you enough for posting this recipe. Its fool proof and came out delish!!!! Will definitely be making this again and again, it was the perfect side dish for my breaded meat.
DeleteJessica, thank you for stopping by. I'm so glad you enjoyed it!! Have a super week! ~Marion
DeleteI tried this tonight and we loved it. I added shredded chicken to make it a "one pot" meal. My husband and child have declared it a make again recipe!!!! Thanks! :)
ReplyDeleteAnita, I'm so happy it was a hit, and the addition of chicken is a fabulous idea!! Thank you so much for stopping by and letting me know! Have a great weekend ~Marion
Deletealways a winner ... never get tired of eating this holy yummy food of yours ...
ReplyDeleteawesome! thank you for stopping by! ~Marion
DeleteI made this for dinner tonight and it was delicious!! I used feta cheese instead of parmesan. I'm not a big fan of parmesan. We love trying new dishes and this was a big hit. Will make this again, no doubt!!
ReplyDeleteFantastic! So glad you liked it and glad you found a work around for the Parmesan. I love when a recipe can be easily tweaked!! Thanks for stopping by and letting me know! I so appreciate it ~Marion
DeleteThanks so much for this recipe! It's fantastic! My husband said that this one is definitely a keeper. I'll have to try it with feta too as Mama Jules suggests above.
ReplyDeleteHappy dance!!! I'm so glad, Eleni!! Thank you for stopping by and letting me know! One of the best parts about this recipe is how versatile it is! Definitely play around with different flavors!! Have a great week! ~Marion
DeleteIt looks like there is crumbled bacon on top of the dish. If not bacon, what is it?
ReplyDeleteOooh, I can't wait to try this. I've made orzo with spinach and feta and it was wonderful. I think I'll try this with shrimp added for a yummy light dinner for hubby and myself.
Hi Linda! The picture with the bacon crumbled on top is my other version of this dish - Butternut Squash Orzo. The shrimp is a great addition! I hope you love it like we do :) Thanks for stopping by and have a super weekend ~Marion
DeleteThis sounds delicious, and I love how simple it is to put together - those flavors! I have a package of orzo in my pantry just begging to made into this. :)
ReplyDeleteI hope you enjoy it as much as we do, Heather! Thanks for stopping by :) Have a super week ~Marion
DeleteGoodness i am sooo happy you posted this recipe. Its absolutely tasty and perfect! Just made some to serve with dinner and boy is it good!
ReplyDeleteThank you so much for your comment. This makes me so happy!! I'm glad you enjoy it, Joanna!
DeleteI made this for dinner tonight!! It was soo good! I will definitely be making again. I added sautéed mushrooms and sliced cherry tomatoes. I used olive oil for the mushrooms and spinach, but butter for the orzo. I found Better Than Bouillon at the store, I had never used it before. Next time I might use less parmesan because I ate it as an entree, and ate a lot of it... so just for my health :) but it would make an excellent side dish with chicken!
ReplyDeleteI'm so glad you enjoyed it Laura :) I love mushrooms in this also. One of my favorite things about this recipe is how versatile it is. Thanks so much for your comment. Have a super week!! ~Marion
DeleteThis looks delicious! My daughter is allergic to maltodextrin and dextrose, which is in most boullion type chicken bases. What could I substitute with?
ReplyDeleteDo you make your own chicken broth? Replace the chicken base and water called for in the recipe with 14 ounces of chicken broth. I use homemade chicken broth in this recipe often when I have it on hand. This is one of those recipes that becomes a staple for dinner. Everyone loves it and it is very easy to make and adapt. I hope you love it as much as we do :) Have a super week ~Marion
DeleteWe're vegetarian. I used vegetable stock instead of water and chicken. Delicious!
DeleteJust made this and it was delicious. Even my picky eater had 2 helpings. Added broccoli, just because I had it on hand. Will definitely make again.
ReplyDeleteCan this be prepared ahead and reheated
ReplyDeleteSure. Being just the 2 of us we sometimes have leftovers that we'll reheat and enjoy for lunch the next day.
DeleteThis was so incredibly good!! I added a shallot (just because I had one) to the garlic step and toasted some slivered almonds (for a little crunchy element) after I removed the spinach from the pan, set them aside, and added them at the end. I will DEFINITELY make this again!!
ReplyDeleteTHIS IS THE BEST RECIPE! I've made this for multiple occasions and my friends now request it ANYTIME we are getting together. Thank you so much for the recipe
ReplyDeleteYAY! I'm so glad you and your friends love this recipe as much as we do!! Thanks for stopping by. Have a great week ~Marion
DeleteYum! Making this again tonight. Last time I added mushrooms just because I like them & roasted cherry tomatoes because Icooked them as a topping for fish and my husband didn't use them. I used chicken stock instead of the water & chicken base because I didn't have the base.
ReplyDeleteSo glad you enjoy this recipe. It's great how versatile it is, right? I love adding mushrooms too and the cherry tomatoes I'm sure were a great addition. Thanks for stopping by :)
DeleteIs this supposed to be served hot, cold or at room temperature?
ReplyDeleteHi there, this orzo pasta recipe is very versatile, so you can serve it hot or cold. I love it either way. Typically, I serve it hot for dinner and enjoy any leftovers cold the next day for lunch. I hope that helps! Thanks for stopping by. ~Marion
DeleteMy family is vegetarian. I boiled the orzo in vegetable broth (I used almost 32 oz) and no chicken base. Not sure why I needed so much broth. Nonetheless, it was delicious! I expected it to make more (it was more like a side dish than a main dish quantity for a family of four). Definitely a keeper!
ReplyDeleteHow many calories per serving or are the nutritional facts somewhere? Thanks! :)
ReplyDeleteHere is the nutritional info according to the nutrition calculator I use:
Delete376.10 calories
16g fat
46.12 carbs
2.66 fiber
12.22 protein
482.18 sodium
Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Ohmigosh... I read the comments and thought, could it really be THAT good? The answer is YES! Really amazing. Requested to add to the regular rotation before they even finished their first serving (the pan is now empty after seconds). I did take note of the suggestion and added mushrooms; also a big handful of arugula in the last step for a little extra flavor. Delish! This is the first recipe I’ve cooked from this site I will definitely be back to explore more :)
ReplyDeleteSo glad you enjoy this orzo recipe, Peggy! Thank you for your kind words - you made my day :) I look forward to you giving more recipes a try. Have a super week ~Marion
DeleteIt looks great. I have to try this food
ReplyDeleteGreat recipe without any modifications, everyone loved it, but the sticking is real while cooking, to such a degree that it requires almost constant stirring (so what's the point of covering?). Suggestions?
ReplyDeleteHi, I haven't had any issues with sticking when making this recipe, so I'm not exactly sure where in the process you are having sticking issues.
DeleteI cook this orzo like I cook rice - in butter and water. The pan is covered in the same manner you'd cover rice and the pasta will absorb the water while cooking much like rice does, so no draining is necessary. When the water is mostly absorbed, the pasta will be ready. You shouldn't need to stir the orzo while it's cooking.
You stir in the cheese and spinach after the orzo is cooked when combining the ingredients just before serving.
Are you using the butter or oil listed in the ingredients? I'd love to help you figure this out. If you prefer to email you can do so here >
marion@ourlifetastesgood . com
I made this tonight, almost as written; I used 14 oz chicken broth instead of water and Better than Bouillon and 1/3 c. grating cheese, instead of 1/2 c. My brothers LOVED it. My one brother said it was the best thing he's eaten in a very long time! Thanks for an amazing recipe that I will use again & again!
ReplyDeleteThat makes me so happy! Thanks for sharing
Delete