Orzo with Spinach and Lemon

This Orzo with Spinach and Lemon recipe is a light, vibrant, and wholesome dish that combines tender orzo pasta with wilted spinach and a zesty lemon finish. It’s perfect as a side or a main course, especially for those looking for a simple, refreshing, and healthy meal.

Why You’ll Love This Recipe

This dish is the ideal balance of comfort and freshness. The orzo, a small rice-shaped pasta, offers a creamy texture that pairs beautifully with delicate spinach and a splash of lemon juice. It’s a quick one-pot meal that comes together in under 30 minutes and can be served warm or cold. Perfect for busy weeknights, picnics, or as a base for added proteins like grilled chicken or shrimp.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Orzo pasta

• Fresh spinach (baby spinach preferred)

• Lemon (zest and juice)

• Garlic

• Olive oil

• Salt

• Black pepper

• Vegetable broth or water

• Parmesan cheese (optional, for garnish)

directions

1. Cook the orzo in vegetable broth or salted water according to package directions until al dente. Reserve some pasta water, then drain.

2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

3. Add the spinach and stir until wilted, about 2-3 minutes.

4. Add the cooked orzo to the skillet and stir to combine.

5. Add lemon zest and juice, seasoning with salt and pepper to taste.

6. If needed, add a splash of reserved pasta water for a looser texture.

7. Optional: Top with grated Parmesan cheese before serving.

Servings and timing

This recipe serves 4 as a side or 2 as a main dish.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Add protein: Toss in cooked chicken, shrimp, or white beans to make it a heartier meal.

• Use kale or arugula instead of spinach for a different leafy green flavor.

• Make it vegan: Skip the Parmesan or use a plant-based alternative.

• Add herbs: Fresh basil, parsley, or dill can enhance the flavor further.

• Spicy twist: Add red pepper flakes for a bit of heat.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet over low heat with a splash of water or broth to loosen the orzo. This dish can also be enjoyed cold as a pasta salad.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out excess water before adding it to the dish.

Is this recipe gluten-free?

No, orzo is typically made with wheat. Use a gluten-free orzo alternative if needed.

Can I make this ahead of time?

Yes, it holds up well when stored and can be served chilled or at room temperature.

How can I add more flavor?

Use vegetable broth to cook the orzo and consider adding fresh herbs or a sprinkle of cheese.

What type of lemon should I use?

Regular lemons work perfectly. Meyer lemons offer a slightly sweeter flavor if desired.

Can I make this without garlic?

Yes, but garlic adds depth. You may substitute with a pinch of garlic powder or omit entirely.

How do I keep the orzo from clumping?

Toss the cooked orzo with a bit of olive oil after draining to prevent sticking.

Can I serve this cold?

Absolutely. It works wonderfully as a cold pasta salad.

Is this kid-friendly?

Yes, the mild flavors are generally well-accepted by children.

What can I serve this with?

Grilled fish, chicken, or roasted vegetables pair nicely with this dish.

Conclusion

Orzo with Spinach and Lemon is a quick, versatile, and refreshing dish that fits beautifully into any meal plan. Whether served warm or chilled, as a side or main, it’s a recipe that’s easy to prepare and enjoy all year round. Its simple ingredients and bright flavor make it a standout for weeknight dinners, lunch prep, or casual gatherings

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