Description
Creamy pesto orzo cooked in one pot with broccoli, kale, spinach, parmesan, and toasted walnuts for a cozy and flavorful vegetarian dinner.
Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups broccoli florets, chopped small
- 2 cups kale, chopped
- 2 cups fresh spinach
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1 cup freshly grated parmesan cheese
- 1/2 cup walnuts, chopped and toasted
- 1/4 cup fresh basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Place a large deep skillet over medium heat and warm for 1 minute.
- Add olive oil and garlic, then cook for 30 seconds until fragrant.
- Add broccoli florets and cook for 3 minutes, stirring occasionally.
- Stir in the chopped kale and cook until slightly softened.
- Add the orzo pasta and stir for 1 minute so it lightly toasts.
- Pour in vegetable broth, salt, black pepper, and red pepper flakes. Stir well.
- Simmer uncovered for 10 to 12 minutes, stirring frequently until the orzo is tender and creamy.
- Add spinach during the final 2 minutes of cooking.
- Lower the heat and stir in heavy cream, basil pesto, parmesan cheese, and toasted walnuts until smooth and creamy.
- Top with fresh basil leaves and serve warm.
Notes
- Toast the walnuts before adding for deeper flavor.
- Add a splash of broth when reheating leftovers to keep the sauce creamy.
- Freshly grated parmesan melts more smoothly than pre-shredded cheese.
- You can swap kale with Swiss chard or extra spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 38mg
Keywords: one pot creamy pesto orzo, pesto orzo skillet, creamy orzo recipe, vegetarian orzo dinner, broccoli pesto pasta, spinach orzo, easy one pot pasta