Ingredients18 m servings 137 cals
- Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.
- Cook's Notes:
- Use margarine in place of butter, if desired.
- Use any small pasta shape or rice instead of orzo, if desired.
Per Serving: 137 calories; 5.8 g fat; 17 g carbohydrates; 5 g protein; 18 mg cholesterol; 1067 mg sodium. Full nutrition
ReviewsRead all reviews 6
The flavor is great! The method however needs some tweaking. Carrots take much longer to soften than a couple of mins. I suggest sauteing them on med-low heat for at least 6-8 mins on their own ...
I made it exactly the way it is written and it turned out great! VERY flavorful and easy. Thank you so much for the recipe.
A new favorite in my house! I made this recipe two nights in a row! Absolutely delicious and so healthy.
I like it because it is easy and healthy to make. Like one of the reviewers said, the carrots and orzo takes longer to cook. I only made one change, I added shredded chicken to make it more fi...