Description
A quick and easy One Pan Lemon Orzo Pasta that's creamy, zesty, and satisfying, perfect for busy weeknights.
Ingredients
2 tablespoons Olive Oil
1 medium Yellow Onion, finely diced
3 cloves Garlic, minced
1 ½ cups Orzo Pasta, uncooked
4 cups Vegetable Broth
½ cup Freshly Squeezed Lemon Juice (from 2–3 lemons)
1 teaspoon Dried Oregano
½ teaspoon Salt (or to taste)
¼ teaspoon Black Pepper (or to taste)
5 ounces Fresh Spinach, roughly chopped
½ cup Freshly Grated Parmesan Cheese (or a dairy-free alternative), plus more for serving
Zest of 1 Lemon, for garnish
Fresh Parsley, chopped, for garnish (optional)
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes
- Stir in the minced garlic and cook for another minute until fragrant. Add the uncooked orzo pasta and stir for 1-2 minutes to toast it slightly
- Pour in the vegetable broth and lemon juice. Stir in the oregano, salt, and pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 10-12 minutes
- Check periodically and stir the orzo. If it's still too firm, add a splash more broth and continue cooking until tender
- Remove from heat and stir in the fresh spinach until wilted
- Stir in the grated Parmesan cheese until melted and creamy. Taste and adjust seasonings, then serve garnished with lemon zest and parsley
Notes
To add protein, include cooked chickpeas or shredded chicken during the last few minutes of cooking.
If you like a more intense lemon flavor, add extra lemon juice before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg