Creamy Greek Orzo Pasta: A Tangy Weeknight Delight (Print Version)

Greek Orzo Pasta with a creamy, tangy feta sauce is a weeknight favorite. Quick, comforting, and packed with Mediterranean flavors. So easy, honestly!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek, Mediterranean
Dietary: Vegetarian (if using veggie broth)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil, plus more for drizzling
02 - 4 cloves garlic, minced
03 - 1 cup orzo pasta
04 - 3 cups chicken broth (or vegetable broth for vegetarian)
05 - 1 pint cherry tomatoes, halved
06 - 5 oz fresh spinach

→ Feta & Lemon Sauce

07 - 4 oz feta cheese, crumbled
08 - 2 tbsp fresh lemon juice
09 - 1 tsp dried oregano

→ Finishing Touches

10 - 1/4 cup fresh parsley, chopped
11 - 1/4 red onion, thinly sliced (optional)

# Instructions:

01 - First things first, get a large skillet or a Dutch oven over medium heat and drizzle in a good glug of olive oil. Toss in your minced garlic. Oh, the smell! It's that warm, welcoming aroma that tells you something delicious is coming. Sauté it for about a minute, until it's fragrant but not browned – burnt garlic is a no-go, I've made that mistake too many times and it just tastes bitter, honestly.
02 - Now, add your dry orzo pasta to the skillet. Give it a good stir, letting it toast lightly in the garlicky olive oil for a couple of minutes. You're looking for just a hint of golden color, nothing too dark. This step, while seemingly small, adds a lovely nutty depth to your Greek Orzo Pasta. I always forget this part when I'm in a rush, and it's just not quite as good, so don't skip it!
03 - Pour in the chicken broth and add the dried oregano. Bring it to a gentle simmer, then reduce the heat to low, cover, and let the orzo cook. This usually takes about 10-12 minutes, but check your pasta package for exact times. Give it a stir occasionally to prevent sticking – that's where my cat video incident happened! You want the orzo to absorb most of the liquid and become tender, but still have a slight bite. This is the heart of your Greek Orzo Pasta.
04 - Once the orzo is nearly cooked, stir in the cherry tomatoes and fresh spinach. Pop the lid back on for a few minutes, letting the spinach wilt down and the tomatoes soften just slightly. The vibrant green of the spinach against the pasta always makes me smile. It’s amazing how quickly those greens disappear into the dish, adding so much goodness to this Greek Orzo Pasta.
05 - While the veggies are softening, in a small bowl, crumble your feta cheese. Add the fresh lemon juice and a generous drizzle of olive oil. Mash and stir it with a fork until it forms a creamy, slightly lumpy sauce. This is the tangy, salty core of your Greek Orzo Pasta. I once tried to just crumble feta straight in, and it didn't distribute evenly – whisking it first is key for that smooth, dreamy texture!
06 - Remove the skillet from the heat. Stir the feta cream sauce into the orzo until everything is beautifully combined and coated. Taste and adjust seasonings – maybe a little more salt if your broth wasn't too salty, or a crack of black pepper. Garnish with fresh parsley and thinly sliced red onion. The aroma is just incredible, a true Mediterranean dream! Serve it up warm and enjoy your homemade Greek Orzo Pasta.

# Notes:

01 - Don't overcook the orzo! It turns mushy so fast, trust me, I've been there.
02 - Leftovers keep well in the fridge for 3-4 days; just add a splash of broth when reheating.
03 - No fresh spinach? Frozen works, just thaw and squeeze out excess water. I did it once, totally fine!
04 - Serve this warm Greek Orzo Pasta with a sprinkle of extra feta and a drizzle of good olive oil, it just pops.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - small bowl
03 - whisk/fork

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 50g
Protein: 20g

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