Bright & Zesty Lemon Orzo: A Quick Weeknight Delight (Print Version)
Bright & Zesty Lemon Orzo is a quick, vibrant pasta dish. My simple recipe brings sunshine to your plate, perfect for busy weeknights and fresh flavors.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian
# Ingredients:
→ Orzo Base
01 -
1 cup orzo pasta
02 -
1 tbsp olive oil
→ Flavor Powerhouses
03 -
3-4 cloves garlic, minced
04 -
3 cups vegetable broth
05 -
1 large lemon, zested and juiced
→ Fresh Add-ins
06 -
5 oz fresh spinach
07 -
1/2 cup grated Parmesan cheese, plus more for serving
→ Finishing Touches
08 -
1/4 cup fresh parsley, chopped
09 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
First things first, get a big pot of water boiling for your orzo. Don't forget to salt that water generously – I always forget this part and then kick myself later! Cook the orzo according to the package directions until it's al dente. You want it tender but with a slight bite, you know? While it's doing its thing, I usually smell that subtle pasta aroma, reminding me of simple comfort food. Once done, drain it, but hold onto about a cup of that starchy pasta water; it’s liquid gold for our sauce, trust me!
02 -
While the orzo is cooking, get a large skillet or a Dutch oven going over medium heat. Pour in your olive oil and let it warm up. Then, toss in that glorious minced garlic. Oh, the smell! It's honestly one of my favorite kitchen scents. Sauté it for just about a minute, until it's fragrant but definitely not browned – nobody wants bitter garlic, yuck! I've burned garlic more times than I care to admit, so keep an eye on it, my friend.
03 -
Now for the good stuff! Pour in your vegetable broth and bring it to a gentle simmer. Add in the lemon zest – seriously, don't skip the zest, it holds so much of that bright lemon oil. Stir it all together, letting those flavors meld. This is where I start to feel excited, seeing the sauce come together. It should smell wonderfully citrusy and savory, a real treat for the senses.
04 -
Once your orzo is drained, add it directly into the skillet with the broth mixture. Give it a good stir to coat every single tiny pasta piece. Then, start adding your fresh spinach, a handful at a time. It'll look like a mountain at first, but watch it wilt down into nothing – it's always kind of magical to me! If things look a little too thick, add a splash or two of that reserved pasta water to loosen it up.
05 -
Take the skillet off the heat. This is important, as you don't want to overcook the cheese. Stir in the fresh lemon juice and a generous amount of grated Parmesan cheese. Oh, the creaminess that starts to happen! Taste it now. This is <em>your</em> moment to adjust. Does it need more salt? More pepper? A little extra lemon zing? I’m always tasting and tweaking, it’s part of the fun.
06 -
Finally, plate up your gorgeous Bright & Zesty Lemon Orzo. Garnish with a sprinkle of fresh chopped parsley and, if you're feeling fancy, a little extra Parmesan. The result should be a vibrant, comforting dish that smells incredible – bright, garlicky, and utterly inviting. It’s a dish that just begs you to dig in, and honestly, you won't want to wait!
# Notes:
01 -
Don't rinse your cooked orzo! That starch helps the sauce cling perfectly.
02 -
Leftovers keep great for 3 days; just add a splash of broth or water when reheating to loosen it up.
03 -
No fresh spinach? A handful of frozen (thawed and squeezed dry) works fine, I've done it many times.
04 -
A sprinkle of toasted pine nuts adds a lovely crunch and makes it feel a bit fancy, honestly.
# Equipment Needed:
01 -
Large pot
02 -
large skillet or Dutch oven
03 -
grater
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 12g
Total Carbohydrate: 45g
Protein: 15g