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My creamy spinach and artichoke orzo combines all the flavors of the famous dip! Your friends and family will love this Mediterranean recipe!
This one pan spinach and artichoke orzo translates all the comforting, savory magic of the classic party dip into a quick weeknight dinner. Finely diced onion and minced garlic are sautéed until fragrant before the raw orzo goes into the skillet to lightly toast.
Vibrant basil pesto swirled directly into the simmering pan gives the sauce a burst of herbaceous depth. Tender marinated artichoke hearts and fresh baby spinach are folded into the tender grains, wilting into every nook and cranny.
The meal reaches peak indulgence with a double hit of cheese melted right before serving. Shredded mozzarella provides that irresistible, gooey pull reminiscent of hot artichoke dip, while finely grated Parmesan adds a sharp, salty finish.
If you like this recipe, you will also love my Creamy Mushroom and Spinach Orzo or my One Pan Creamy Lemon Feta Zucchini Orzo.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Creamy Spinach + Artichoke Orzo
Equipment
Ingredients
- 3 tbs olive oil
- 1/2 (55 g) onion, diced
- 4 cloves garlic, minced
- 1 lb (0.45 kg) orzo pasta, uncooked
- 1/2 cup (125 g) pesto
- 14 oz (0.5 kg) marinated artichoke hearts , quartered
- 1 tsp Italian herb blend
- 1/2 tsp each garlic powder + onion powder
- 1/4 tsp chili pepper flakes
- salt + pepper , to taste
- 3½ cups (0.85 l) low sodium chicken broth, (or veggie broth)
- 1 cup (0.25 l) milk
- 3 cups (90 g) baby spinach, rough chop
- 1/3 cup (80 ml) heavy cream, (optional)
- 1/2 cup (50 g) freshly grated parmesan
- 1 cup (110 g) shredded mozzarella
- 3 tbs parsley, chopped
Instructions
- In a large skillet, heat your olive oil on medium. Add in the onion and sauté for 2 minutes. Add in the garlic and stir in for 30 seconds. Add in the orzo and stir for another minute to coat. Add in the pesto, artichokes, salt, garlic powder, onion powder, Italian herb blend, chili pepper flakes, chicken broth, milk and stir to combine. Bring to a boil and lower the heat to a simmer and cook for 10-12 minutes or until pasta is tender. If it needs more liquid add some more broth or water in to keep the texture creamy and not dry.
- When the pan is off the heat, stir in your spinach to wilt. Add the heavy cream, mozzarella, freshly grated parmesan and parsley and stir.
- To serve, top with a nice drizzle of olive oil, more chili flakes and enjoy!
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use a shallot instead of an onion.