This creamy Orzo dish makes a great side dish or light main course and is sure to please the whole family!
Orzo is my favorite pasta. This may be because I was raised on Korean rice throughout my childhood. It’s no wonder that I love the pasta in its rice-shaped shape. What’s not loveable about this pasta, especially when it is paired with the delicious flavors of fresh spinach and salty Parmesan in a creamy sauce?
This dish can be served as a main or side dish. It was served alongside the pan-roasted lemon chicken. I would have eaten it as a main course instead. When Parmesan is involved with pasta, I can’t control myself. I kept telling myself this was a salad because of the fresh spinach.
- 1 cup orzo pasta
- Olive oil one tablespoon
- Two cloves garlic, minced
- One onion, diced
- All-purpose flour, one tablespoon
- 1 cup milk
- Approximately 1 1/2 cups of spinach, roughly chopped
- Half a cup of freshly grated Parmesan Cheese
- To taste, add Kosher Salt and freshly ground Black Pepper
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Over medium heat, heat olive oil. Add the garlic and onion and stir frequently until the onions are translucent. This should take about 2 to 3 minutes.
- Stir in flour and cook for about a minute. Whisk in the milk gradually and continue to whisk constantly until it is slightly thickened. This should take about 3-4 minutes.
- Add spinach to the pan and cook for about 2 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo, and gently combine. Season with salt and pepper to taste.
- Serve immediately