Description
This Lemony Orzo with Spring Vegetables is a vibrant and veggie-packed dish that’s perfect for a healthy lunch or light dinner. Featuring asparagus, peas, leeks, and spinach, this dish is tossed with fresh dill, chives, and a zesty lemon-garlic dressing. The orzo absorbs all the flavors, making every bite fresh and satisfying. Serve it warm or as a cold pasta salad for a quick dinner idea. Optional feta cheese adds a creamy contrast, making this a delicious high-protein recipe for plant-based eaters or vegetarians.
Ingredients
Units
Scale
- 2 leeks (white and light green parts only, halved, sliced, and washed)
- 2 tablespoons extra-virgin olive oil
- 1 cup orzo
- 1/2 teaspoon kosher salt
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen or fresh peas
- 1 cup packed baby spinach
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1/2 cup crumbled feta cheese (optional, plus more for topping)
Lemon Garlic Olive Oil Dressing:
- 1/4 cup extra-virgin olive oil
- Juice and zest of 1 lemon (about 2 tablespoons juice, 1 teaspoon zest)
- 1 clove garlic, grated
- 1/2 teaspoon kosher salt
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Add leeks and sauté for 3-5 minutes until softened but not browned.
- Stir in the orzo, coating it in the oil. Add 2 cups water and salt. Bring to a boil, cover, and simmer for 8 minutes.
- Add asparagus and peas, stir, then cover and cook for 2 more minutes. Turn off the heat and let sit, covered, for 5-10 minutes until the asparagus is bright green.
- In a small bowl, whisk together the dressing ingredients (olive oil, lemon juice/zest, garlic, and salt).
- Stir in the baby spinach, cover for 1 minute to let it wilt. Add the fresh dill, chives, and dressing. Stir in feta cheese if using.
- Serve topped with extra feta, chopped herbs, and a drizzle of olive oil.
Notes
- Can be served warm or chilled as a pasta salad.
- Swap feta for goat cheese or Parmesan for a different flavor.
- To make it vegan, omit the cheese or use a dairy-free alternative.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg