Print
Ingredients
Scale
- 2 tablespoons salted butter
- 1½ tablespoons garlic, minced
- 2–2/3 cups chicken broth
- 2 cups spinach, chopped into 1/2" slices
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 16 ounces orzo pasta
- 1/4 cup heavy cream
- 1 cup peas, frozen or fresh
- 4 tablespoons lemon juice
- 2 tablespoons parsley, fresh chopped for garnish
Instructions
- In a large skillet over medium heat, add the butter and garlic. Cook while stirring until garlic is fragrant and lightly golden brown.
- Add the chicken broth, spinach, and orzo pasta. Stir lightly and cover with a lid. Cook until there is no more liquid and the pasta has cooked to al dente, about 8-9 minutes.
- Once the pasta has cooked, reduce heat to low and add the Parmesan cheese and cream. Stir and heat the orzo until the cheese is melted.
- Remove from heat and stir in the peas and fresh lemon juice. Top with fresh minced parsley before serving warm.
Notes
For a vegetarian option, substitute chicken broth with vegetable broth.
Feel free to add more veggies like bell peppers or zucchini for added nutrition.
This dish can be served warm or chilled as a pasta salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg