Lemon Orzo with Baby Spinach and Feta
Bright, zesty, and effortlessly satisfying, Lemon Orzo with Baby Spinach and Feta is the perfect recipe for a quick and flavorful meal. This Mediterranean-inspired dish features tender orzo pasta infused with the refreshing tang of fresh lemon juice and zest, complemented by the creamy saltiness of crumbled feta cheese. Sautéed garlic and wilted baby spinach add depth and a vibrant pop of green, while a sprinkle of fresh parsley rounds out the flavors. Ready in just 30 minutes, this one-pan wonder is ideal for busy weeknights, impressing guests at a dinner party, or serving as a versatile side dish. Easy to prepare and bursting with wholesome ingredients, this recipe is a delightful blend of simplicity and bold flavor. Serve warm or at room temperature for a dish that’s as flexible as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 4 cups baby spinach, packed
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice (freshly squeezed)
- 0.75 cup feta cheese, crumbled
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 4 cups water or chicken broth
Instructions
In a medium saucepan, bring the water or chicken broth to a boil.
Add the orzo to the boiling liquid and cook according to package instructions (typically 8-10 minutes) until al dente. Stir occasionally to prevent sticking.
While the orzo cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
Add the baby spinach to the skillet and sauté for 2-3 minutes until wilted. Remove from heat.
Once the orzo is cooked, drain it well and transfer it to the skillet with the sautéed spinach.
Add the lemon zest, lemon juice, crumbled feta cheese, salt, and black pepper to the skillet. Toss everything together until well combined and the feta is slightly melted.
Adjust seasoning to taste, adding more lemon juice or salt if desired.
Sprinkle the chopped parsley on top for garnish and serve warm or at room temperature.
Nutrition Facts
Calories |
1855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 10.2 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
