Total Time
30mins
Prep 10 mins
Cook 20 mins

It's a snap! A 10 oz pakage of frozen chopped spinach , thawed and squeezed to drain, can be substituted for fresh spinach.

Ingredients Nutrition

Directions

  1. Melt butter in 3 quart saucepan over medium heat. Cook garlic, onion and carrot in butter about 2 minutes, stirring occasionally until carrot and onion are tender.
  2. Stir in broth, orzo and spinach.
  3. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occassionally until broth is absorbed.
  4. Stir in salt, pepper, Parmesan cheese and basil before serving.
Most Helpful

5 5

I used frozen spinach as I save the raw baby spinach for my green smoothies (yum!). Otherwise I followed the recipe and it was sooo good! I will definitely make this again. I used my newly purchased potato ricer to squeeze out the liquid from the thawed spinach and it worked great!

4 5

Great recipe, I didn't have basil so I omitted. I did however add some crushed red pepper flakes and doubled the fresh parmesan. My husband doesn't like spinach but liked this, I used fresh spinach. Thanks..

5 5

This is an excellent recipe. I used a 10 oz box of frozen spinach that was defrosted, squeezed dry and added the last 5 minutes of cooking. In place of basil I used oregano to complete the Mediterranean flavor. This was served as a side with Greek Pork Tenderloin Medallions.