spinach artichoke creamy orzo

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 2 tablespoons olive oil
  • 1 shallot minced
  • 1 ½ cups dried orzo pasta
  • ½ cup dry white wine substitute broth
  • 3 cups low-sodium vegetable broth
  • 1 can artichoke hearts roughly chopped
  • ½ cup sun dried tomatoes roughly chopped
  • cup grated parmesan cheese
  • 5 ounces baby spinach
  • 1 lemon zest + juice
  • 1 tablespoon unsalted butter
  • kosher salt
  • cracked black pepper


  • Heat 2 tablespoon olive oil in a large, high-sided sauté pan, skillet or braiser oven over medium-high heat.
  • Add 1 medium shallot and sauté until soft and fragrant. Add 1 1/2 cups orzo, season with a pinch of kosher salt and cracked black pepper, and cook, stirring occasionally, until lightly toasted, about 2 minutes.
  • Add 1/2 cup dry white wine or chicken broth, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the liquid has evaporated and the pan is almost dry, about 1 minute.
  • Slowly add 3 cups chicken broth and bring to a simmer over medium-high heat, cover and set a timer for 12 minutes.
  • While the orzo cooks, chop 1 can artichoke hearts and ½ cup sun-dried tomatoes.
  • Remove the lid and stir in the artichoke hearts and sun-dried tomatoes. Continue cooking until most of the liquid has reduced.
  • Remove from the heat and stir in the ⅔ cup Parmesan cheese and 5 ounces baby spinach stirring just until spinach has wilted, about 1 to 2 minutes. Add the zest and juice of one lemon and 1 tablespoon butter and stir to combine. Taste and season with more salt and pepper if needed.
  • Serve immediately topped with additional Parmesan, if desired.


  • I serve this with a rotisserie chicken, my favorite side salad, and crusty bread.


  • Pasta: The orzo can be swapped for spaghetti, ditalini, shells, or elbows.
  • Protein: Saute in some cooked sausage if you’d like to add a boost of protein.
  • Vegetarian: Use vegetable broth.
  • Gluten-free: Swap the orzo for gluten free orzo or quinoa.
  • Other: If your family doesn’t like artichokes or sundried tomatoes, you can swap those for frozen peas and/or fresh tomatoes. You can also swap the spinach for arugula.


  • Chop shallot or onion in advance and store in airtight container.
  • You can make the dish up until adding the fresh spinach and store in an airtight container.
  • To finish prepping, add ¼ cup of broth or water (more if it feels too dry) to a hot skillet with the prepped orzo and finish the recipe.


Calories: 471kcal | Carbohydrates: 62g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 563mg | Potassium: 906mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3681IU | Vitamin C: 30mg | Calcium: 222mg | Iron: 3mg