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+ servings

Spinach and Parmesan Orzo

  • Prep Time
    5 MINS
  • Cook Time
    16 MINS
  • KCals 257
  • Carbs 40G
4 Servings


  • 200 g orzo
  • 1 medium onion peeled and finely diced
  • 2 cloves of garlic peeled and crushed
  • 650 ml boiling water
  • 1 vegetable stock cube
  • 50 g reduced fat cream cheese
  • 75 g baby spinach
  • 30 g Parmesan cheese finely grated
  • black pepper to taste
  • low calorie cooking spray


  1. Spray a saucepan with low calorie cooking spray, and place over a medium heat. Add the onions and cook for 5 minutes, until soft.

  2. Add the garlic, cook for another minute. Add the stock cube to the water then pour into the pan along with the the cream cheese and stir until the cheese has melted.

  3. Add the orzo and bring to a simmer. Turn the heat down to low and cook for 12-15 minutes, stirring occasionally. When cooked, the pasta should be tender but with a ‘bite’ and most of the liquid will be absorbed, with a little remaining as a creamy sauce. Add a little more water if you need to.

  4. Add the parmesan and spinach and stir for about a minute until the spinach wilts. Season with black pepper and serve!