Description
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
3 cups fresh spinach, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup milk or vegetable broth
Zest of 1 lemon
1 tablespoon lemon juice
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, salt, black pepper, and red pepper flakes (if using). Cook until spinach is wilted, about 2–3 minutes.
Reduce heat to low and stir in ricotta, Parmesan, and milk (or broth), mixing until creamy.
Add cooked orzo to the skillet and toss to combine. Stir in lemon zest and lemon juice for brightness.
Serve warm, garnished with extra Parmesan and a drizzle of olive oil if desired.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 320 per serving, Servings: 4
