Description
Creamy, comforting, and packed with fresh spinach and bright lemon, this orzo recipe is the perfect quick and flavorful meal for any day of the week.
Ingredients
Scale
- 1 cup orzo pasta
- 3 cups fresh spinach
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 1/2 cups vegetable broth
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Heat a large sauté pan over medium heat and add olive oil.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the orzo and cook for 1–2 minutes to lightly toast.
- Pour in the vegetable broth, bring to a simmer, and stir occasionally.
- Cook until orzo is al dente and most of the broth is absorbed, about 8–10 minutes.
- Stir in the fresh spinach and allow it to wilt.
- Add lemon juice, zest, and grated parmesan cheese. Stir to combine.
- Season with salt and pepper to taste, then serve warm with extra parmesan if desired.
Notes
- For extra richness, stir in a spoonful of cream at the end.
- To make it vegan, use dairy-free cheese and olive oil only.
- To reheat, add a splash of broth or water to maintain creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 10mg
Keywords: orzo, spinach orzo, lemon orzo, creamy pasta, easy vegetarian dinner