- 2 cups orzo pasta
- 2 tablespoons olive oil
- 2 onions, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk, warmed
- 4 cups roughly chopped spinach
- 1 1/2 cups grated Parmesan cheese
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a saucepan over medium heat; cook and stir onions and garlic until onions are translucent, about 10 minutes. Stir flour into onion mixture and cook until lightly browned, 3 to 4 minutes.
- Gradually pour milk into onion mixture while constantly beating with a whisk until sauce thickens, about 10 minutes. Add spinach to sauce and cook until spinach is slightly wilted, about 5 minutes.
- Mix Parmesan cheese into spinach sauce; cook and stir until cheese is melted, about 5 minutes. Fold orzo into spinach sauce and season with salt and pepper.
04/29/2018
recipepes.com
Parmesan and Spinach Orzo, recipe
PT15M
PT1H
5
455 calories
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