Spinach Artichoke Orzo Pasta (Printable)

Creamy orzo pasta with spinach, artichokes, and savory cheese for a flavorful, comforting vegetarian dinner.

# Ingredient List:

→ Pasta

01 - 1 cup orzo pasta

→ Vegetables

02 - 2 cups fresh baby spinach, roughly chopped
03 - 1 cup artichoke hearts, drained and chopped
04 - 1 small yellow onion, finely diced
05 - 2 cloves garlic, minced

→ Dairy

06 - 2 tablespoons unsalted butter
07 - 1 cup whole milk
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup cream cheese

→ Seasonings

11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon red pepper flakes, optional
14 - 1 tablespoon fresh lemon juice

# Steps:

01 - Boil orzo pasta in a large pot of salted water following package instructions until al dente. Drain and set aside.
02 - In a large skillet, melt unsalted butter over medium heat. Add the yellow onion and cook until softened, about 3 minutes. Add garlic and sauté for 30 seconds until fragrant.
03 - Incorporate chopped artichoke hearts into the skillet and cook for 2 minutes. Add spinach and stir until wilted, approximately 1 minute.
04 - Lower heat to low. Add whole milk, cream cheese, grated Parmesan, and shredded mozzarella. Stir gently until cheeses melt and sauce is smooth and creamy.
05 - Fold in cooked orzo and toss to evenly coat with the sauce. Season with salt, black pepper, and red pepper flakes.
06 - Stir in fresh lemon juice. Serve warm, garnished with additional Parmesan if desired.

# Expert Advice:

01 -
  • All the melty, tangy flavors of your favorite spinach artichoke appetizer transformed into a weeknight meal—no party required.
  • You only need one skillet and one pot, so cleanup is mercifully quick.
02 -
  • If you rush the sauce over high heat, the cheese can turn lumpy instead of luxuriously smooth.
  • Squeezing the lemon right at the end keeps the spinach tasting fresh and green, rather than muddy.
03 -
  • Don&apost let the sauce boil hard, just coax it to a gentle simmer so the cheeses melt smoothly.
  • Grate your own cheese from the block if you can; it melts better and makes all the difference in that glossy sauce.
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