Spinach Orzo – a delicious recipe with fresh spinach stems removed, olive oil, garlic, salt, vegetable broth, water. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Rinse spinach leaves well with cold water and toss in colander to remove all but the water that clings to the leaves; set spinach aside.
2
In large skillet, heat oil over-medium heat. Add garlic and cook just until it begins to turn golden. Add drained spinach and the salt; cook, stirring occasionally, until spinach wilts. Remove from heat and set aside.
3
In 4-quart saucepan, heat broth and water to boiling over high heat. Add orzo; return to boiling and cook until tender-about 10 minutes.
4
Meanwhile, in food processor fitted with chopping blade or in blender, process spinach mixture until finely chopped. Drain orzo; place in large serving bowl. Stir in spinach mixture until well combined and serve.
321
kcal
Calories
9
g
Fat
50
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 ounces fresh spinach stems removed, 2 tablespoons olive oil, 3 cloves garlic thinly sliced, 1 teaspoon salt, and more.
Yes, Spinach Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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