Recipe: Creamy Spinach Parmesan Orzo

While practically all pasta dishes can be deemed “family-friendly,” this one might just win the prize. I think it has something to do with the way orzo appeases everyone at the table. Maybe it’s because of its cute, rice-like shape or its almost-spoonable quality. Regardless, it’s a fast-cooking favorite for weeknight ease, and a great vehicle for handfuls of spinach.

Turn that orzo into a one-pot meal, where the liquid it’s cooked in becomes a ridiculously creamy sauce before baby spinach and Parmesan are stirred in. What you have is a dinner that’s guaranteed a recurring spot on your weekly meal plan. So you should pencil it in right away.

INGREDIENTS

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound orzo pasta (about 2 1/2 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 2 cups packed baby spinach, coarsely chopped
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Kosher salt
• Freshly ground black pepper

INSTRUCTIONS

• Heat the olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
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