Spinach and Parmesan Orzo
Try this Spinach and Parmesan Orzo recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 1/2 teaspoon dried basil
- 2 cloves garlic minced
- 1/2 teaspoon italian seasoning
- 1 tablespoon light butter (i used land o’lakes)
- 1 cup (6 oz weighed) dry whole wheat orzo
- 2 cups fat free chicken broth (or vegetable broth if maki
- 4 oz fresh chopped spinach
- 1 1/2 oz freshly grated parmesan (i use the smallest holed
- a sprinkling of freshly ground black pepper to taste
- Carbohydrate 1.625527150824 g
- Cholesterol 0 mg
- Fat 0.112531512072 g
- Fiber 0.586251615753238 g
- Protein 0.800281088528 g
- Saturated Fat 0.0211711596424 g
- Serving Size 1 1 (1/2 cup) serving (33g)
- Sodium 18.3211985992 mg
- Sugar 1.03927553507076 g
- Trans Fat 0.0399233200896 g
- Calories 9 calories
In a large skillet or saute pan, bring the butter over medium high heat until melted. Add the dry orzo and stir to coat. Cook for about 2 minutes until some pieces of the orzo begin to brown. Add the minced garlic and stir together. Cook for an additional minute or so until garlic is fragrant. Add the broth to the pan and bring to a boil (mine was basically boiling right away). Cover the pan and reduce heat to a simmer. Allow to simmer for about 14-15 minutes until the broth is absorbed and the orzo is tender. Stir in the chopped spinach and continue stirring for 1-2 minutes until the spinach is wilted. Add the Parmesan, basil, Italian seasoning and black pepper and stir together until thoroughly combined. Serve immediately.
