Description
A vibrant, creamy pasta dish featuring tender orzo, fresh spinach, sweet-tart dried cranberries, and a zesty lemon cream sauce.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped spinach and dried cranberries to the skillet. Cook until spinach wilts, about 2-3 minutes.
- Pour in the heavy cream, lemon zest, and lemon juice. Stir well and bring to a gentle simmer.
- Add the cooked orzo and Parmesan cheese to the skillet. Stir until the sauce thickens and coats the pasta evenly. Season with salt and pepper.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.