Creamy Lemon Orzo Recipe
Creamy lemon orzo is a delectable pasta dish, loaded with healthy kale and spinach, and delicately nuanced with lemon and Parmesan cheese. This entire recipe is made in one pan, pasta and all.
Servings: 4
Ingredients
- 2 cups chopped Tuscan kale (1 bunch, 3 to 4 ounces)
- 2 large shallots
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
- 2 cups chicken broth (use lower sodium, if possible)
- ¾ cup heavy cream
- 1 cup orzo, uncooked
- 5 ounces baby spinach (roughly chopped)
- ¾ cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes (more if desired)
- ¼ cup toasted pine nuts (optional garnish)
Instructions
- Measure out ¾ cup heavy cream to allow it to warm up a bit. Rinse the kale thoroughly to remove sand and grit. Tear or cut the leaves from the tough stems, discard the stems and roughly chop the kale (you should have about 2 cups). Thinly slice the shallots and mince the garlic.2 cups chopped Tuscan kale, 2 large shallots, 3 cloves garlic
- Heat olive oil and butter in large skillet or Dutch oven over medium heat. Add kale and shallots and cook for 3 to 4 minutes, stirring constantly. Add garlic, salt and pepper, and cook for one minute, stirring, until fragrant.1 tablespoon olive oil, 1 tablespoon butter, ½ teaspoon kosher salt, ⅛ teaspoon coarse ground black pepper
- Increase heat to medium high; add chicken broth and cream. Bring to a simmer. Stir in orzo, and reduce heat to medium low. Cook until orzo is tender, about 9 to 10 minutes, stirring occasionally. Try not to overcook the orzo; it should be fairly firm, not mushy.2 cups chicken broth, ¾ cup heavy cream, 1 cup orzo, uncooked
- Stir in spinach to wilt. Take the pan off the heat. Stir in cheese, lemon zest, lemon juice, and red pepper flakes.5 ounces baby spinach, ¾ cup grated Parmesan cheese, 1 teaspoon lemon zest, 1 tablespoon lemon juice, ¼ teaspoon red pepper flakes
- Serve as a hearty side dish, garnished with toasted pine nuts, if desired.¼ cup toasted pine nuts
Video
Notes
- Kale: You can use any flat leaf kale. Other names for Tuscan kale are dinosaur kale, lacinato kale, Italian kale, palm tree kale, or flat back kale. Curly leaf kale will work, too, but it tends to be a bit tougher and more bitter.
- Orzo: Orzo is a small pasta which cooks fairly quickly. It is sometimes confused with rice but it's a pasta, not a grain. You do not need to rinse it before cooking it.
- Vegetarian: Substitute vegetable broth for the chicken broth to make this recipe vegetarian.
- Storage: Leftover pasta can be refrigerated for up to 3 days, although it's best eaten immediately. I don't recommend freezing it. Reheat over low heat, adding cream or broth if it seems too thick.
Nutrition
Serving: 1cup | Calories: 527kcal | Carbohydrates: 39g | Protein: 17g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 729mg | Potassium: 606mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5319IU | Vitamin C: 24mg | Calcium: 282mg | Iron: 3mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.