Boursin Orzo with Spinach

# Components:

→ Pasta

01 - 10.5 ounces orzo pasta

02 - 4 1/4 cups water (for boiling)

03 - 1 teaspoon salt

→ Cheese & Dairy

04 - 5.3 ounces Boursin garlic and fine herbs cheese

05 - 2 tablespoons crème fraîche or heavy cream

→ Vegetables

06 - 5.3 ounces fresh baby spinach, roughly chopped if large leaves

07 - 2 cloves garlic, minced

08 - 1 small shallot, finely chopped

→ Seasoning

09 - 1 tablespoon olive oil

10 - Salt and freshly ground black pepper, to taste

11 - Zest of half a lemon (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add orzo and cook until al dente according to package directions. Reserve 1/3 cup pasta cooking water, then drain.

02 - Heat olive oil in a large skillet over medium heat. Add shallot and garlic. Sauté for 2 to 3 minutes, stirring frequently, until fragrant and translucent.

03 - Add chopped spinach to the skillet. Stir and cook until just wilted, about 1 to 2 minutes.

04 - Reduce heat to low. Add drained orzo, Boursin cheese, crème fraîche, and half the reserved pasta water to the skillet. Stir until cheese is melted and pasta is creamy. Add more reserved water for a looser consistency if desired.

05 - Season with salt, black pepper, and lemon zest if using. Stir thoroughly. Serve hot.

# Chef Secrets:

01 -

This orzo transforms simple ingredients into a meal that feels indulgent but never heavy.
The gentle punch of Boursin and bright lemon zest turns even a busy weeknight dinner into something you’ll linger over.

02 -

If you forget to reserve pasta water, you’ll miss that ultra-creamy finish (I learned this after one too-thick batch).
Melting the Boursin gently and gradually is what keeps the sauce impossibly smooth instead of clumpy.

03 -

For next-level flavor, toast the orzo in olive oil for a minute before boiling—it adds a subtle nuttiness that’s worth the extra step.
Using half crème fraîche and half heavy cream balances richness with tang without overpowering the herbs in the Boursin.