- Yields:
- 4 – 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 35 mins
- Cal/Serv:
- 639
Ingredients
- 2 tbsp.unsalted butter
- 12 oz.orzo
- 4cloves garlic, finely chopped
- 1 tbsp.tomato paste
- 2 c.low-sodium vegetable or chicken broth
- 2 c.whole milk
- 1 c.thinly sliced sun-dried tomatoes
- 1/2 tsp.(or more) kosher salt
- 1/4 tsp.(or more) freshly ground black pepper
- 4 oz.baby spinach (about 5 packed c.)
- 1 1/2 oz.Parmesan, finely grated (about 3/4 c.), plus more for serving
- Nutrition Information
- Per Serving (Serves 6)
- Calories426 Fat13 gSaturated fat7 gTrans fat0 gCholesterol33 mgSodium613 mgCarbohydrates53 gFiber3 gSugar11 gProtein20 gVitamin D1 mcgCalcium351 mgIron2 mgPotassium727 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
-
- Step 1 In a large Dutch oven or heavy pot over medium heat, melt butter. Add orzo and garlic and cook, stirring occasionally, until orzo is lightly toasted and garlic is fragrant, about 4 minutes. Add tomato paste and cook, stirring, until combined, about 1 minute. Add broth, milk, sun-dried tomatoes, salt, and pepper. Increase heat to medium-high and bring to a boil. Reduce to heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
- Step 2Add spinach and Parmesan and cook, stirring frequently, until spinach is wilted, about 2 minutes.
- Step 3Remove from heat and season with salt and pepper, if needed. Top with more Parmesan.
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE
Laura Rege
Recipe Developer
Laura Rege is a Food Stylist and Recipe Developer who regularly contributes recipes and styles videos and photos for Delish. If she isn’t in the Delish kitchens, you’ll most likely find her out on the town looking for the next food trends in the US and on her travels abroad.
