Pasta, veggies, and an addictively creamy sauce? Say no more! Made in just 30 minutes with simple ingredients, this big-batch pasta dish will feed the whole family. Creamy, tomatoey pasta with wilty spinach is cozy comfort food at its best. If you want to add more protein, this dish pairs well with just about anything—baked tofu, chickpeas or white beans, seared chicken breasts, or sausage.
Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
Add the garlic, Italian seasoning, canned tomatoes, lemon juice, Dijon mustard, and orzo. Stir often, cooking for 3 minutes.
Add the vegetable broth and room temperature cream. Once it starts to bubble, turn the heat down to medium-low and continue cooking for 10 minutes uncovered, stirring occasionally so the orzo doesn’t stick to the bottom of the pot. It should steadily simmer but not boil. You don’t want all of the liquid to evaporate.
Take the pot off the heat and stir in the parmesan, spinach, and parsley. Stir again and cover the pot for a few minutes until it has thickened up to your liking. If the orzo seems watery at the end of cooking, you can simmer it for a bit longer. It will continue to absorb the liquid and thicken.
Season with salt and pepper to taste. Enjoy!
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