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.
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.