Recipe: $3.94 | Per Serving: $0.99 | Yield: 4
If you haven’t tried a one-pot pasta dish yet, I assume you’re still making standard pasta with one pot for the pasta and another pan or pot for the vegetables/meat, and possibly a third for sauce, if you’re fancy. Honestly, pasta is one of the easiest dishes on the planet, so although I super love one-pot pasta with sausage or mushrooms or spinach & Parmesan, I understand if you don’t feel the need to jump on the one-pot wagon. I get it…it’s fiiiine.
Except that, you’re kind of missing out. It’s so cool to put all the things in a pot together. I don’t have a normal-sized colander so that makes it even cooler, because draining a box of pasta takes an extra step and an extra bowl in this house (lame).
Plus, when you get get relatively creamy and flavorful results without making a separate sauce, you’re doing life right. I’m glad we’re finally at the end of the weirdest winter ever, but I have no intention of walking away from my favorite creamy one-pot pastas, especially when they’re so crazy simple and delicious.
I recommend whole wheat orzo (look for Delallo) and fresh spinach (or thawed from frozen).
Paleo: Not even a little bit. Sorry!
Vegetarian: Yes, totally!
- 1/2 Tablespoon butter
- 1 clove garlic, minced
- 2 cups whole wheat orzo
- 2 cups whole milk
- 3/4 cup water
- 1/2 teaspoon salt
- 5–6 ounces fresh spinach
- 1 cup shredded Parmesan cheese
- a splash of more milk, if desired
- optional: red pepper flakes
- In a large pot, melt the butter and saute the minced garlic for about 30-60 seconds.
- Add the orzo, milk, water, and salt and stir together, then bring to a simmer. Cover and simmer for about 7 minutes, stirring once or twice to break the orzo apart.
- Add the Parmesan cheese and stir well, then add the spinach and cook just until wilted, about 1-2 minutes.
- If it looks a little dry, add a splash of milk to make it creamy, then top with black pepper, red pepper flakes, and more Parmesan cheese. Serve!
This recipe makes 4 small-ish servings of pasta. Stir in some cooked white beans or chicken to bulk it up a little if desired. :)
You can use frozen spinach also, but you MUST thaw it first. I’ve found that tossing freezer-cold spinach into the mix makes the sauce kind of seize up and have a less-creamy-more-grainy texture. It’s not the absolute worst thing, but it’s not my favorite either.