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Creamy zucchini, spinach & white cheddar orzo

Hmm, comfort food time! I love when I can mix veggies in with my favorite comfort foods, adding a little nutrition and fresh flavor. This dish is EASY to make, holds up well for leftovers, and pairs nicely with whatever else you’re making for dinner. It’s also the perfect addition to the table for your next potluck. This cheesy delight does really need both cheddar and parmesan cheeses to create the perfect gooey side dish or main course - it’s that versatile!

Prep Time: 10 minutes

Cook Time: 20 minutes

Level: Easy

Ingredients - serves 6-8

  • 16 oz. (about 3 cups) orzo pasta, uncooked

  • 6 cups broth (chicken or veggie)

  • 1/2 red onion, diced

  • 4 cloves of minced garlic

  • 4 tbsp. butter

  • 1 large or 2 small zucchini, shredded

  • 3 large handfuls of fresh spinach

  • 2 cups of shredded white sharp cheddar

  • 1 cup of shredded parmesan

  • Kosher salt

  • Black pepper

 

  1. Prep all veggies beforehand: dice the onion, mince the garlic, shred the zucchini using a standard cheese shredder, have spinach ready, etc.

  2. In a large pot or dutch oven, heat up the butter over medium heat. Once mostly melted, add the diced onion and minced garlic. Sauté together until onion becomes translucent and mixture is fairly fragrant (hmm, smells good!)

  3. Add the orzo to the pot, reduce heat to medium low, and stir the butter and aromatic mixture in with the pasta. Continue to cook on medium low and stir every 30 seconds or so for about 3 minutes as flavor infuses into the orzo.

  4. Add the broth and raise the temperature to bring the mixture to a boil. Once boiling, reduce heat down to create a simmer. Let simmer for as long as it takes for the pasta to absorb all of the liquid. It should take about 12-15 minutes or so.

  5. Once orzo is thick and free from loose liquid, add the zucchini and spinach and stir. Once spinach is wilted in with the orzo, reduce temperature to low, and stir in all of the cheese.

  6. Season to taste with Kosher salt and black pepper (I really do think this dish needs pepper - it adds a good layer of flavor). It may need less salt than other dishes depending on the broth you chose to use. The parmesan cheese adds saltiness, too!

    Plating: Serve while warm. This dish is great on its own or as a side to proteins such as chicken or steak.