Creamy Spicy Garlicky Orzo

This is one of those recipes that came together in a pinch, but was too delicious not to share. I had done a haul on Naturamarket, and was looking for a way to use the gluten free orzo I ordered. I also had a whole plan last weekend to recipe create and photograph for the eBook, but that got derailed so I had some leftover veggies that needed to be used before they went bad. Sometimes creating a recipe is just that simple, it’s necessity to use whatever is leftover at home.

What I love about a recipe like this is that it only took about 20 minutes to make, and it made roughly 4 servings. It can be stretched to 6 servings though if you use it as a side dish instead of your main. Other ideas include adding in some grilled chicken, veggie sausage or shrimp for some added protein.


  • 1 box of Jovial Orzo Pasta
  • 1 head of broccoli, chopped
  • 1 bunch of kale, chopped (roughly 2 cups)
  • 4 gloves of garlic
  • 2 tsp olive oil
  • 1/4 tsp chili flakes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp Nafsika’s Garden “mozzarella” shreds


  1. Cook the orzo according to the package instructions. It takes roughly 10 minutes to cook to al dente
  2. In a medium pot, heat 1 tsp of the olive oil
  3. Add in your garlic and sautee 2-3 minutes until it softens
  4. Add in the kale and half of the salt. Cover and let cook down to wilted. This will take roughly 5 minutes
  5. Add in your broccoli, the rest of the salt and olive oil, the pepper and the chili flakes. Cook for 4-5 minutes until the broccoli softens
  6. Add the cooked orzo and the mozzarella shreds to the pot and stir well. Cover and let the “cheese” melt. This should only take a minute or two. Be careful not to overcook the pasta at this point.

Serve and enjoy!

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