Easy Lemon Spinach Orzo Recipe

Wanna make something super tasty for lunch or dinner? Lemon spinach orzo is the best! It’s so easy to make.

I love how the tangy lemon makes the orzo pop with flavor. My kids gobble it up fast. Spinach adds a pretty green color and good stuff for your body.

One time, I made this for a picnic and everyone asked for the recipe! You can make it quick on busy nights.

The bright taste makes me think of sunny days. This dish works for lunch or dinner. You’ll want to make it again and again!

Why You’ll Love Lemon Spinach Orzo

The zesty lemon makes your taste buds dance with joy.
It cooks up fast when you’re super hungry.
You can serve it hot or cold, depending on the weather.
Leftovers taste even better the next day for lunch.
The colors look pretty on your plate.

Ingredients You’ll Need

Orzo pasta: This rice-shaped pasta cooks up fast and has a lovely soft texture that soaks up all the yummy lemon flavor.
Fresh spinach: Gives a pop of green color and sneaks healthy veggies into your meal without a strong taste.
Lemons: The star of the dish! Both the juice and zest bring bright, sunny flavor that wakes up the whole recipe.
Olive oil: Creates a light, silky coating that helps all the flavors stick to the pasta.
Garlic: Adds a warm, tasty kick that makes everything more yummy without being too strong.
Parmesan cheese: Sprinkle this on top for a salty, creamy finish that melts into the warm pasta.
Pine nuts: These little guys give a nice crunch and nutty taste that makes the soft pasta more interesting.

Equipment You’ll Need

Large pot: You need this big buddy to boil your orzo pasta with plenty of room to dance around.
Colander: Helps drain all the water from your pasta without losing any precious orzo down the sink.
Zester or grater: Gets those tiny bits of lemon skin off without the bitter white part.
Large skillet: Perfect for mixing all ingredients together with room to stir without spilling.
Sharp knife: Makes cutting garlic and other stuff easy peasy lemon squeezy!

How to Make Lemon Spinach Orzo

This dish comes together in just minutes with simple steps anyone can follow. The bright flavors blend together while the orzo soaks up all that yummy lemony goodness.

Step 1: Fill a big pot with water. Add salt. Turn the heat high. Wait for bubbles to pop up all over.

Step 2: Pour the orzo into the bubbly water. Stir it once. Let it cook until it feels soft when you taste it.

Step 3: While pasta cooks, cut garlic into tiny bits. Wash spinach leaves. Squeeze lemons to get juice out.

Step 4: Put a pan on medium heat. Add a splash of olive oil. Cook garlic until it smells good.

Step 5: Dump in spinach leaves. Watch them shrink! They get small fast. This is so cool to see.

Step 6: Drain the orzo when it’s done. Don’t rinse it! Put it right in the pan with the spinach.

Step 7: Pour lemon juice all over. Add little lemon skin pieces too. Mix everything up good.

Step 8: Sprinkle cheese on top. Add salt and pepper if you want. Toss in pine nuts last.

Tips for the Best Lemon Spinach Orzo

Don’t overcook the orzo! Check it often and stop when it’s still a tiny bit firm so it won’t get mushy.
Use a microplane grater for lemon zest to get just the yellow part without bitter white pith.
Toast the pine nuts in a dry pan until light golden brown first. I learned this trick from my grandma, and it makes them taste amazing!
Save some pasta water before draining. The starchy liquid helps make a silky sauce if your dish seems too dry.
Let the hot orzo wilt the spinach naturally instead of cooking the spinach separately. This keeps the bright green color and more nutrients.

Variations and Substitutions

Swap spinach for baby kale or arugula for a different leafy green experience with more peppery flavor.
No pine nuts? Try toasted walnuts or almonds instead for that necessary crunch factor.
Make it creamy by adding a splash of heavy cream or cream cheese right at the end.
Turn it into a meal by tossing in grilled chicken or shrimp for extra protein that pairs perfectly.
Use feta cheese instead of parmesan for a tangier, brinier taste that works great with lemon.

Make-Ahead and Storage Tips

Cook orzo ahead of time, but keep it slightly underdone so it won’t get mushy when you reheat it later.
Store in the fridge in airtight containers for up to three days. We never have leftovers in my house though!
Add a tiny splash of lemon juice and olive oil when reheating to refresh the flavors that might have faded.
This dish actually tastes great cold from the fridge, like pasta salad! Perfect for lunch the next day.
Freeze portions in freezer-safe bags with air pressed out for up to one month. Thaw in the fridge overnight.

Serving Ideas

Grilled salmon or chicken: The bright lemon flavor in the orzo makes fish or chicken taste extra special.
Roasted vegetables: Add colorful veggies like bell peppers and zucchini alongside for a complete rainbow meal.
Crusty bread: A chunk of warm bread helps scoop up every last bit of lemony goodness.
Greek salad: The cucumber and tomato freshness make a perfect partner to the warm, zesty orzo.
On its own: This dish stands alone as a light lunch! I ate it by itself three days straight once during the summer.

Frequently Asked Questions (FAQs)

Add protein sources like grilled chicken, shrimp, or white beans. Include extra vegetables such as cherry tomatoes or artichoke hearts. Serve larger portions with a side of crusty bread or roasted vegetables.

Orzo looks like rice but actually contains wheat. This pasta cooks faster than most rice varieties. The texture feels softer and chewier than rice grains. Orzo absorbs flavors better too.

Frozen spinach can substitute for fresh in this recipe. Thaw completely and squeeze out excess moisture first. Use about half the amount since frozen spinach is more compact than fresh leafy spinach.

Stir the orzo immediately after adding it to boiling water. Toss cooked orzo with a little olive oil right after draining. Stirring occasionally during cooking helps prevent clumping and ensures even cooking.

Yes! Simply skip the parmesan cheese or use nutritional yeast instead. The dish naturally highlights plant flavors from lemon, spinach, and olive oil. Many store brands of orzo contain no eggs or dairy.

Both ways taste amazing! Serve it hot as a dinner side dish or chill it for a refreshing pasta salad. The flavors work well at any temperature.

Lemon Spinach Orzo

This bright lemon spinach orzo combines tender pasta with fresh greens and zesty citrus. The dish comes together quickly for a perfect weeknight meal. Pine nuts add crunch while parmesan cheese brings creamy richness to this simple Mediterranean-inspired pasta.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 1

Calories 375 kcal

Ingredients

2 cups orzo pasta
4 cups fresh spinach roughly chopped
2 lemons juice and zest
3 tablespoons olive oil
3 cloves garlic minced
1/2 cup parmesan cheese grated
1/4 cup pine nuts toasted
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Bring a large pot of salted water to a boil. Add orzo and cook until al dente, about 8 minutes.
While pasta cooks, heat olive oil in a big skillet over medium heat. Add garlic and cook until it smells good, just 30 seconds.
Put spinach in the skillet. Stir until the leaves shrink down and look soft. Turn the heat low.
Drain orzo but save a half cup of cooking water. Dump pasta into skillet with spinach mixture.
Add lemon juice and lemon zest. Mix everything together good. If too dry, splash in some saved pasta water.
Sprinkle cheese on top and mix in. Add salt and pepper to taste.
Toss in toasted pine nuts last. Serve hot or at room temperature with extra lemon wedges.

Notes

Toast pine nuts in a dry pan first for an extra nutty flavor. Watch closely so they don’t burn!
Add cooked chicken or shrimp to make a complete meal with protein.
Make it gluten-free by substituting the orzo with rice or quinoa using the same method.
This dish stays fresh in the refrigerator for up to 3 days in an airtight container.