Orzo Primavera with Goat Cheese (35 Minutes)

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Savor the flavors of spring and summer any time of year with this delectable orzo primavera. This dish shines with the natural goodness of fresh vegetables combined with the creaminess of orzo, all topped by the tangy richness of goat cheese. It’s an elegant dish that’s both light and creamy, making it perfect for weeknight dinners or special occasions.

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 large leek, cleaned and thinly sliced (white and light green parts only)
  • 2 garlic cloves, minced
  • 1 cup fresh spinach, chopped
  • 1/2 cup low-sodium vegetable broth
  • 1/4 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • 1/2 cup goat cheese chunks
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Cook the Orzo (10 minutes): In a large pot of boiling salted water, cook the orzo according to package instructions until al dente. Drain and set aside.
  2. Sauté the Leeks (7 minutes): Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the leeks and sauté until they’re soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 2 minutes.
  3. Wilt the Spinach (3 minutes): Add the chopped spinach to the skillet and cook until wilted.
  4. Prepare the Creamy Sauce (5 minutes): Pour in the vegetable broth and heavy cream or half-and-half. Allow the mixture to simmer until it slightly thickens. Stir in the grated Parmesan cheese until melted and smooth.
  5. Combine Orzo and Vegetables (5 minutes): Add the cooked orzo to the skillet and mix well, ensuring that the orzo is well-coated with the creamy sauce. Season with salt and pepper to taste.
  6. Garnish and Serve (2 minutes): Transfer the creamy orzo primavera to serving dishes. Top each serving with chunks of goat cheese. Garnish with fresh basil or parsley if desired. Serve immediately.

Notes

Achieving a light yet creamy texture is key to this dish’s success, and the combination of vegetable broth with a touch of heavy cream does the trick. Ensure the orzo is al dente and not overcooked to maintain the dish’s delightful texture. Pair this meal with a crisp white wine or a refreshing iced tea, and perhaps a slice of crusty bread for a complete dining experience.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 365
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 18g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 30mg

Pair this with...

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

Sautéed Mushrooms

Start by cleaning your mushrooms — whether it's button, cremini, or shiitake — with a damp paper towel. Avoid washing them, as mushrooms soak up water easily. Slice them uniformly to ensure even cooking. In a large skillet over medium heat, melt some butter or heat a bit of olive oil. Add in the sliced mushrooms, spreading them out to avoid overcrowding. Let them cook without stirring for a few minutes to get a nice sear, then give them a toss. As they release their natural juices and start to brown, season with salt, pepper, and a touch of garlic (minced or powdered) for added flavor. Continue to cook until the mushrooms are tender and flavorful. Finish off with a sprinkle of freshly chopped parsley or thyme if desired.

Olive Oil Tomatoes

Grab a bunch of fresh cherry tomatoes, washing them and patting dry. Preheat your oven to 400°F (200°C). In a mixing bowl, toss the tomatoes with a generous glug of olive oil, ensuring each tomato is gleaming with a light coat. Now, mince up some garlic – a couple of cloves should do – and sprinkle it over the tomatoes. Choose your preferred herbs; rosemary and thyme work beautifully, but basil or oregano can be divine too. Roughly chop or tear your herbs and add them to the bowl. Season everything with salt and pepper and give it a good mix. Spread this vibrant mixture on a baking sheet in a single layer. Pop it in the oven for about 20-25 minutes or until the tomatoes are soft and slightly shriveled.

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