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.
- 1 teaspoon butter or 1 teaspoon margarine
- 3 garlic cloves, finely chopped
- 1⁄2 cup coarsely shredded carrot (1 small)
- 1⁄2 cup onion, chopped
- 2 cups low sodium chicken broth
- 1 cup uncooked orzo pasta (6 ounces)
- 1 1⁄2 cups thinly sliced fresh spinach
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
- salt and pepper
- 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.
- Stir in broth, orzo and spinach.
- Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes, stirring occassionally until broth is absorbed.
- Stir in salt, pepper, Parmesan cheese and basil before serving.
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!
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..
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.