Description
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
1/2 cup dried cranberries
1/2 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup toasted walnuts or pecans (optional)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add chopped spinach and cook for 2–3 minutes until wilted.
Stir in cooked orzo, dried cranberries, ricotta cheese, and Parmesan. Mix until well combined.
Add lemon zest, lemon juice, salt, and black pepper. Stir to incorporate.
If using, sprinkle toasted walnuts or pecans on top before serving.
Serve warm as a side dish or light main course.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
