Mediterranean
One-Pot Spinach Lemon Orzo
Orzo cooks directly in broth with garlic and spinach, then finishes with lemon and Parmesan. It is a creamy pasta bowl without a separate sauce pan.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cooking pasta in broth seasons every grain from the inside.
- Spinach wilts in seconds at the end and keeps color.
- Lemon cuts through the starch so the dish does not feel heavy.
- Everything stays in one pot from start to finish.
Ingredients
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Instructions
- 1
Warm olive oil in a large pot over medium heat; cook garlic 1 minute until fragrant.
- 2
Stir in orzo and toast 1 minute, coating the grains in oil.
- 3
Pour in broth, salt, pepper, and red pepper flakes; bring to a simmer.
- 4
Cook uncovered 8 to 10 minutes, stirring often, until orzo is tender and most liquid is absorbed.
- 5
Fold in spinach until wilted, then off heat stir in Parmesan, lemon zest, and lemon juice.
- 6
Rest 2 minutes, adjust seasoning, and serve.
Pro tips
- Stir frequently so orzo does not stick to the bottom.
- Add a splash of broth if the pot looks dry before the pasta is done.
- Use freshly grated Parmesan for smoother melting.
Easy substitutions
- orzo
- small shells
- baby spinach
- chopped kale, cooked 3 extra minutes
- Parmesan
- asiago
Storage and reheating
Storage
Store covered in the fridge up to 3 days; it will thicken as it sits.
Reheating
Warm gently on the stovetop with a few tablespoons of water or broth.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 360
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 11 g
- Fiber
- 4 g
Budget friendly · One Pan, Stovetop · Vegetarian
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A heavy 12-inch skillet
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An air fryer with a real basket
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A half-sheet pan
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A sharp chef’s knife
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An instant-read thermometer
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