Description
A rich, comforting, and elegant creamy orzo pasta with roasted garlic and spinach. This vegetarian-friendly dish is perfect for dinner parties as it is easy to make, forgiving, and tastes decadent.
Ingredients
Scale
- 2 large heads of garlic
- 2 tablespoons extra virgin olive oil
- Salt and black pepper
- 12 ounces (340g) orzo pasta
- 3 tablespoons unsalted butter
- 1 ½ cups (360ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- ½ cup (120ml) chicken or vegetable broth
- 4 cups (about 120g) fresh baby spinach
- ½ teaspoon red pepper flakes
- ¼ cup fresh basil or parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C). Slice off the top quarter of two garlic heads, drizzle with olive oil, and season with salt and pepper. Wrap tightly in aluminum foil and roast for 30-35 minutes until soft. Cool slightly and squeeze cloves into a paste.
- Bring a large pot of salted water to a boil. Cook orzo according to package directions (8-10 minutes) until al dente. Before draining, reserve ½ cup of pasta water. Drain orzo and set aside.
- In a large skillet over medium heat, melt butter. Add the roasted garlic paste and stir for 1-2 minutes until fragrant, being careful not to burn it.
- Pour in heavy cream and broth. Stir to combine and simmer gently for 3-4 minutes until slightly thickened.
- Reduce heat to low. Gradually add grated Parmesan cheese, stirring constantly until melted and glossy. Add fresh spinach and stir until wilted (1-2 minutes).
- Add the drained orzo to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water. Stir in lemon juice and red pepper flakes. Taste and adjust salt if needed.
- Serve immediately in a large bowl or individual plates, topped with extra Parmesan, fresh herbs, and a drizzle of olive oil.
Notes
Roast the garlic until golden brown and soft; do not burn. Use low-sodium broth to control saltiness. Keep heat low when adding cheese to prevent graininess. Reserve starchy pasta water to help thicken the sauce. For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan. This dish does not freeze well due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 420
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 2
- Protein: 16
Keywords: creamy orzo pasta, roasted garlic, dinner party recipe, vegetarian pasta, easy dinner, garlic spinach pasta, comfort food