Orzo is a small rice-shaped pasta that cooks quickly and absorbs flavors well. Its tender texture makes it ideal for creamy dishes like this one. Using one cup provides enough base for four servings.
Fresh spinach adds color, nutrients, and subtle earthiness to the dish. Using packed leaves ensures you get plenty of greens that wilt nicely into the sauce without overpowering the delicate flavors.
Heavy cream creates the rich and velvety texture essential to the sauce. It blends smoothly with the lemon juice to add silkiness while balancing acidity.
Freshly squeezed lemon juice delivers bright acidity that cuts through the creaminess. Three tablespoons give the dish its signature zesty flavor without being too tart.
Lemon zest enhances the citrus aroma and adds an extra layer of fresh lemon flavor that complements both the sauce and spinach perfectly.
Garlic imparts gentle pungency and depth to the sauce. Minced garlic infuses flavor evenly throughout without overwhelming other ingredients.
Olive oil is used for sautéing garlic and spinach. It adds a subtle fruity richness while keeping the dish light.
Parmesan cheese brings savory umami notes that enrich the creamy sauce. Half a cup grated cheese melts smoothly into the mixture for added flavor complexity.
Salt seasons all ingredients evenly to enhance their natural flavors without masking them.
Freshly ground black pepper adds mild heat and aromatic warmth to round out the seasoning.
Bring 4 cups of salted water to a boil in a medium saucepan. Add one cup of orzo pasta and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking. Once cooked, drain well but keep about ¼ cup of pasta water aside for later use if needed to adjust sauce consistency.
Heat two tablespoons of olive oil in a large skillet over medium heat. Add two minced garlic cloves and sauté for about one minute until fragrant but not browned. Add four packed cups of fresh spinach leaves gradually, stirring frequently until wilted down completely—this should take around three minutes.
Lower heat slightly then pour one cup of heavy cream into the skillet with spinach and garlic mixture. Stir gently while adding three tablespoons freshly squeezed lemon juice along with one teaspoon of lemon zest. Allow sauce to simmer gently for about two minutes so flavors meld together without boiling.
Add drained orzo directly into the skillet containing the creamy lemon sauce and spinach mixture. Stir everything carefully until well combined. If sauce appears too thick, add reserved pasta water little by little until desired consistency is reached—smooth but not runny.
Remove skillet from heat then stir in half a cup grated Parmesan cheese until melted evenly throughout dish. Season generously with salt and freshly ground black pepper according to taste preference. Mix well once more ensuring every bite has balanced seasoning.