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Easy One-Pan Lemon Orzo with Spinach & Feta

one-pan lemon orzo - featured image
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A quick and healthy one-pan meal featuring tender orzo pasta cooked in lemony broth with fresh spinach and creamy feta cheese. Ready in about 20 minutes, it’s perfect for busy weeknights or light dinners.

Ingredients

Scale
  • 1 cup (about 170g) orzo pasta
  • 4 cups loosely packed fresh baby spinach (about 120g)
  • ½ cup crumbled feta cheese (about 75g)
  • 1 large lemon, zest and juice
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 3 cups (720ml) vegetable or chicken broth, low-sodium preferred
  • Salt, to taste
  • Black pepper, to taste
  • Optional garnishes: fresh parsley or dill, toasted pine nuts, red pepper flakes

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering but not smoking (about 1-2 minutes).
  2. Add minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to avoid browning.
  3. Add 1 cup dry orzo pasta and stir to coat with garlic oil. Toast for 1-2 minutes to develop a nutty flavor.
  4. Pour in 3 cups vegetable or chicken broth and the juice of one large lemon. Stir and scrape any bits stuck to the pan. Increase heat to medium-high and bring to a gentle boil.
  5. Cover the skillet and reduce heat to medium-low. Let the orzo cook for 9-10 minutes, stirring once or twice to prevent sticking. Add more broth or water if it looks dry before fully cooked.
  6. Remove the lid and add 4 cups loosely packed fresh spinach. Stir gently to combine and wilt the spinach for 1-2 minutes.
  7. Stir in lemon zest, salt, and black pepper to taste. Adjust seasoning carefully as feta adds saltiness.
  8. Remove the pan from heat and gently fold in ½ cup crumbled feta cheese.
  9. Serve warm, garnished with optional fresh herbs or toasted pine nuts.

Notes

Toast the orzo first for better texture and flavor. Add broth gradually if the orzo dries out before cooking fully. Add spinach at the end to keep it bright and tender. Adjust salt carefully due to feta’s saltiness. Use a lid to trap steam and cook orzo evenly. Leftovers keep well for up to 3 days refrigerated; reheat gently with broth or water.

Nutrition

Keywords: one-pan meal, lemon orzo, spinach, feta, quick dinner, healthy recipe, easy pasta, weeknight meal

Find it online: https://swooshspice.com/easy-one-pan-lemon-orzo-with-spinach-and-feta-recipe-for-quick-healthy-meals/