Description
One Pot Lemon Orzo Pasta: Zesty lemon, orzo & Parmesan in an easy, creamy dish. Quick to cook, sure to comfort and delight your taste buds!
Ingredients
Scale
- 1½ cups (300g) orzo pasta, uncooked
- 4 cups (960ml) low-sodium chicken or vegetable broth
- 3 tablespoons (45ml) extra virgin olive oil
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 medium shallot, finely diced (about ¼ cup)
- Zest of 2 lemons (about 2 tablespoons)
- Juice of 2 lemons (about ¼ cup)
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups (60g) fresh baby spinach (optional)
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add shallot and sauté for 2-3 minutes until translucent.
- Add garlic, lemon zest, oregano, and red pepper flakes. Cook for 30-45 seconds until fragrant.
- Add dry orzo to the pan and stir to coat with oil mixture. Toast for 1-2 minutes until some pieces begin turning golden.
- Pour in broth, season with salt and pepper, and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, stirring occasionally.
- Remove from heat when orzo is tender and some liquid remains. Stir in lemon juice, remaining tablespoon of olive oil, and Parmesan cheese.
- Add spinach if using and stir until wilted from residual heat.
- Let sit uncovered for 2-3 minutes to thicken slightly. Taste and adjust seasoning.
- Serve in shallow bowls, garnished with fresh parsley, additional Parmesan, and a drizzle of olive oil if desired.