Description
A bright and comforting one-pan lemon orzo with spinach and feta, cooked in vegetable broth until tender and creamy. Fresh lemon adds vibrant flavor while crumbled feta brings salty richness, making this an easy Mediterranean inspired meal perfect for busy weeknights.
Ingredients
Units
Scale
- 1 cup dry orzo pasta (about 200 grams)
- 3 cups fresh spinach leaves (about 90 grams)
- 150 grams feta cheese block, crumbled
- 1 whole lemon (zest and 2 tablespoons juice)
- 2 garlic cloves, minced
- 2 1/2 cups vegetable broth (about 600 milliliters)
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Place a large skillet over medium heat and warm the olive oil.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in the dry orzo and toast lightly for 1 to 2 minutes.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Add fresh spinach and cook for 1 to 2 minutes until wilted.
- Remove from heat and stir in lemon zest, lemon juice, salt, and black pepper.
- Gently fold in crumbled feta cheese.
- Serve warm and enjoy.
Notes
- Stir occasionally to prevent the orzo from sticking to the pan.
- Add feta off the heat so it softens without fully melting.
- If reheating, add a splash of broth or water to loosen the texture.
- Adjust lemon juice to taste for more or less brightness.