One-Pot Orzo with Sausage, Spinach and Corn
User Reviews
4.8
One-Pot Orzo with Sausage, Spinach and Corn
Description
One-Pot Orzo with Sausage, Spinach and Corn blends mild Italian chicken sausage sautéed with onions and frozen corn, forming a tasty, seasoned base. Adding orzo pasta and chicken broth allows the pasta to cook in the flavorful liquid, absorbing both moisture and taste. The final step of stirring in fresh baby spinach to wilt softens its texture and brightens the dish with color and nutrients. Topping with parmesan cheese and freshly ground black pepper adds a sharp, salty finish that balances the light sweetness of the corn and the meatiness of the sausage.
The method simplifies cooking by using a single pot and layering flavors carefully. It’s suited for a quick weeknight dinner needing minimal cleanup. The dish offers a soft, slightly creamy texture from the cooked orzo, while the sausage brings savory depth. The corn adds bursts of sweetness, and the spinach adds a fresh green component without overpowering the dish.
This meal can be served on its own or paired with a crisp side salad. It is a manageable quantity for about four servings, fitting well for family meals or leftovers that reheat easily due to the one-pot nature. No special equipment beyond a heavy pot or Dutch oven is required, and it invites customization by swapping sausage types or adding other vegetables if desired.
Ingredients
- 14 ounces Italian chicken sausage mild
- ½ yellow onion chopped, medium
- 1 cup corn kernels frozen
- 1 cup orzo dry
- 3 cups chicken broth low sodium
- 3 cups baby spinach packed
- ¼ cup Parmesan Cheese freshly grated
- black pepper freshly ground
Instructions
- Remove the sausage from the casing and add it to a heavy bottom sauce pot or Dutch oven.
- Cook over medium-high heat for 5 minutes, breaking it up with a wooden spoon.
- Add the onion and corn (no need to thaw) and sauté for 10 minutes.
- Add the orzo and chicken broth, stir to combine then bring to a boil.
- Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.
- Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.
- Top with freshly grated parmesan and black pepper, to taste and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 381kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 1104mg | 46% |
| Fiber | 3.5g | 14% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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