Creamy Orzo with Veggies

Serves: 6

Author: Kelly Roenicke

Total Time: 25 mins

Prep Time: 5 mins
Cook Time: 20 mins


12 ounces package of gluten free orzo pasta (or regular orzo)
1 small onion, chopped
1 small zucchini, diced
1 teaspoon olive oil
1 cup carrot coins
1 cup almond milk, or regular milk
1 cup Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh spinach


In a large sauce pan, bring about 3 quarts of water to a boil.

Add the orzo, chopped onions, and olive oil. Boil for 10 minutes, then add the zucchini and carrot coins and boil for another 5 minutes.

Drain the water out of the pan. Add the cheese, almond milk, and spices, and cook over medium low heat. Stir constantly for a few minutes until the cheese melts. If the sauce seems too thick, feel free to add a little more almond milk.

Add the spinach leaves, and stir them into the pasta mixture until they wilt.

Add more seasoning to taste.


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