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Creamy, Cheesy Orzo with Zucchini and Spinach

A perfect side or hearty lunch, this creamy meatless orzo recipe is the perfect addition to your weekly menu. We toast the orzo, then cook it in broth for a flavorful take on your favorite grain-sized pastina.

SERVES: 4-6
LEVEL: Super Simple

INGREDIENTS

3 tablespoons butter
3 cloves garlic, minced
1 shallot, minced
1 (16-ounce) package DeLallo Orzo Pasta
2 zucchini, sliced into rounds and quartered
5 ounces fresh spinach
2 tablespoons fresh thyme leaves, plus more for garnish
3 cups chicken broth
2 tablespoons DeLallo Lemon Juice Slice
1/2 cup heavy cream
3/4 cup DeLallo Imported Italian Granino Cheese, freshly grated
Salt and pepper to taste

DIRECTIONS

Melt butter in a large skillet over medium-high heat. Add the garlic and shallot to the pan. Cook until fragrant, about 1 minute.
Stir in the orzo. Cook until golden and toasted, about 3 minutes. Stir in the zucchini, spinach and thyme. Cook for 2 minutes or until spinach is wilted. Add 1/2 cup broth and the lemon juice. Season with salt and pepper.
Slowly add in the remaining 2 cups of broth. Bring to a boil over high heat, then reduce to a simmer. Stirring often, simmer 9-10 minutes, or until the orzo is al dente and the dish becomes creamy.
Stir in the cream and Parmesan. Cook for another 3 minutes to thicken.
Divide the orzo among bowls or serve family-style. Garnish with fresh thyme.

Creamy, Cheesy Orzo with Zucchini and Spinach

Related Recipes

DeLallo Orzo Pasta 1 lb.

DeLallo Lemon Juice Slice 6.75 oz.