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To make One Pot Creamy Lemon Spinach Orzo, you need these main ingredients: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup fresh spinach, roughly chopped - 1 tablespoon extra virgin olive oil - 2 garlic cloves, minced - Zest of 1 lemon - Juice of 1 lemon - 1/2 cup cream cheese, softened to room temperature - 1/2 teaspoon dried oregano - Salt and freshly cracked black pepper to taste These ingredients work well together to create a creamy and zesty dish. You can add more flavor with these optional ingredients: - 1/4 cup grated Parmesan cheese (for extra richness) - Fresh parsley, chopped (for garnish) Adding Parmesan cheese gives a nice depth to the orzo. Fresh parsley adds a pop of color and freshness. If you're dealing with allergies, here are some easy substitutions: - Use gluten-free orzo to make it gluten-free. - Swap cream cheese with a dairy-free cream cheese for a vegan option. - Replace vegetable broth with homemade broth if you prefer. These substitutions keep the dish delicious while accommodating dietary needs. Start by gathering all your ingredients. This makes cooking easier and faster. You need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup fresh spinach, roughly chopped - 1 tablespoon extra virgin olive oil - 2 garlic cloves, minced - Zest of 1 lemon - Juice of 1 lemon - 1/2 cup cream cheese, softened to room temperature - 1/2 teaspoon dried oregano - Salt and freshly cracked black pepper to taste - 1/4 cup grated Parmesan cheese (optional for extra richness) - Fresh parsley, chopped, for garnish Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the minced garlic. Sauté for about 1 minute. You want the garlic fragrant, not browned. Next, add the orzo pasta. Stir it well to coat with the oil. Toast the orzo lightly for 2-3 minutes, stirring to avoid burning. Now, pour in the vegetable broth. Bring this mix to a rolling boil. Once boiling, lower the heat and cover the pot. Let it simmer gently for 8-10 minutes. The orzo should be al dente and most liquid absorbed when done. Remove the lid from the pot. Add the chopped spinach, lemon zest, lemon juice, and softened cream cheese. Stir vigorously until the cream cheese melts and the mix is creamy. Season with dried oregano, salt, and black pepper. Taste as you go to adjust flavors. If you like, fold in the grated Parmesan for extra creaminess. Cook for another 2-3 minutes, stirring occasionally. This lets everything heat through and blend well. Once done, take the pot off the heat. Let it sit covered for a couple of minutes. This helps the flavors meld before you serve. To cook orzo well, use a big pot. Fill it with water and add salt. Bring the water to a boil before adding the orzo. Stir often to stop it from sticking. Cook for 8-10 minutes until it's just right. Drain it if needed, but for this recipe, keep it in the pot. This keeps the orzo nice and creamy. Fresh herbs can make your dish shine. I love adding parsley and basil. Chop them finely and stir them in at the end. This adds brightness and freshness. You can also use thyme or dill for a different taste. Always taste your dish before serving. Adjust the herbs to match your likes. You can make this dish ahead of time. Cook the orzo and mix in the creamy sauce. Let it cool, then store it in an airtight container. It stays good in the fridge for about three days. When you're ready to eat, just reheat it on the stove or in the microwave. Add a splash of broth for extra creaminess while reheating. This makes a quick and tasty meal anytime! {{image_4}} You can easily add protein to One Pot Creamy Lemon Spinach Orzo. Chicken or shrimp makes a great choice. Cook diced chicken in the pot before adding garlic. For shrimp, toss them in with the spinach. They cook quickly and add flavor. You can also use canned chickpeas for a plant-based option. Just rinse and mix them in with the spinach. They add protein and texture, making the dish heartier. To make this dish vegetarian, simply skip the Parmesan cheese or use a vegetarian option. For a vegan version, swap cream cheese for a plant-based cream cheese. You can also use almond milk or cashew cream for a rich taste. Make sure the vegetable broth is vegan as well. These changes keep the dish creamy and delicious without any animal products. Adding seasonal veggies enhances flavor and nutrition. In spring, fresh peas or asparagus pair well with lemon. In summer, zucchini or bell peppers add color and crunch. Fall favorites like butternut squash bring sweetness. You can toss any of these into the pot with the spinach. Just adjust cooking time as needed. This keeps the dish vibrant and exciting all year long. To store your leftover creamy lemon spinach orzo, first let it cool. Place it in an airtight container. This helps keep the flavor fresh. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you will know when to use it. When you are ready to eat your orzo again, you can reheat it easily. Place it in a pot over low heat. Add a splash of vegetable broth or water to help it stay creamy. Stir it often until it warms up. You can also use the microwave. Just heat it in short bursts, stirring in between. If you want to keep orzo for later, freezing works well. Portion it into small containers. Leave some space at the top for expansion. It will stay good in the freezer for up to three months. When ready to eat it, let it thaw in the fridge overnight. Reheat it as mentioned above to enjoy its creamy goodness again. Yes, you can use other pasta types. Small pasta like ditalini or acini di pepe works well. You can also try rice or quinoa for a gluten-free option. Just keep an eye on the cooking time. Different pasta may need slight adjustments. If you need a cream cheese substitute, use Greek yogurt or sour cream. Both will add creaminess and tang. You can also try cashew cream for a dairy-free option. It gives a rich taste without the dairy. The creamy orzo stays fresh in the fridge for up to three days. Store it in an airtight container to keep it safe. When you reheat, add a splash of broth or water to bring back its creaminess. This blog post covered how to make a delicious one pot creamy lemon spinach orzo. We discussed the main ingredients and optional ones to boost flavor. I shared tips for cooking orzo perfectly and making it ahead for meal prep. There are also variations, storage info, and answers to common questions. Cook this dish for a quick meal that's easy and fun. Enjoy your cooking journey!

One Pot Creamy Lemon Spinach Orzo

Savor the deliciousness of One Pot Creamy Lemon Spinach Orzo! This easy recipe combines orzo pasta, fresh spinach, and a zesty lemon cream sauce for a comforting meal made in just 20 minutes. Perfect for busy weeknights, it's creamy, flavorful, and a hit for the whole family. Ready to indulge? Click through for the full recipe and step-by-step instructions to create this delightful dish at home. Your taste buds will thank you!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup fresh spinach, roughly chopped

1 tablespoon extra virgin olive oil

2 garlic cloves, minced

Zest of 1 lemon

Juice of 1 lemon

1/2 cup cream cheese, softened to room temperature

1/2 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

1/4 cup grated Parmesan cheese (optional for extra richness)

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot or deep skillet, heat the olive oil over medium heat until shimmering.

    Add the minced garlic to the pot and sauté for about 1 minute, stirring frequently, until the garlic becomes fragrant but not browned.

      Incorporate the orzo pasta into the pot, stirring it well to coat with the oil and allow it to toast lightly for 2-3 minutes, stirring continuously to avoid burning.

        Carefully pour in the vegetable broth and bring the entire mixture to a rolling boil.

          Once boiling, reduce the heat to low and cover the pot with a lid. Allow it to simmer gently for 8-10 minutes, or until the orzo is al dente and most of the liquid has been absorbed.

            Remove the lid and add the chopped spinach, lemon zest, lemon juice, and softened cream cheese into the pot. Stir vigorously until the cream cheese has fully melted and the mixture is creamy and well combined.

              Season the dish with dried oregano, salt, and black pepper, tasting as you go. If you want an extra layer of creaminess, fold in the grated Parmesan cheese at this point.

                Continue to cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through and wonderfully mixed.

                  Once done, remove the pot from heat and let it sit covered for a couple of minutes to allow the flavors to meld before serving.

                    Prep Time: 5 mins | Total Time: 20 mins | Servings: 4

                      - Presentation Tips: Serve the creamy orzo in individual bowls or a large serving dish. Garnish generously with chopped fresh parsley and a light sprinkle of lemon zest on top for a burst of color and freshness. Enjoy!