Zesty Lemon Parmesan Orzo with Spinach

$- 1 cup orzo pasta - 2 cups vegetable broth - 1 tablespoon olive oil - 2 cloves garlic, minced - 3 cups fresh spinach, chopped - 1 lemon, zested and juiced - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) - Fresh basil leaves for garnish Using high-quality ingredients makes a big difference in taste. Choose fresh spinach. Look for vibrant green leaves. Opt for good olive oil. A fresh bottle adds flavor. For Parmesan, use real cheese, not the powdered stuff. Freshly grated Parmesan melts better and tastes richer. You can swap orzo for other small pasta like couscous or quinoa. Vegetable broth can change to chicken broth for a different flavor. If you lack fresh spinach, use frozen spinach. Just thaw and drain it well. For a vegan option, replace Parmesan with nutritional yeast. {{ingredient_image_1}} Start by boiling vegetable broth in a medium saucepan. Use medium-high heat for this. Once the broth boils, add 1 cup of orzo pasta. Cook it for 8-10 minutes, stirring often. This keeps the orzo from sticking together. When it's al dente, save 1/2 cup of broth, then drain the rest. Set the orzo aside for later. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute. You want it fragrant, not brown. Next, stir in 3 cups of chopped spinach. Cook until it wilts, which should take about 2-3 minutes. This step adds a nice flavor to your dish. Now, add the cooked orzo back into the pot with the spinach and garlic. Pour in the reserved broth, too. Mix everything well. Then, add the zest and juice from 1 lemon, along with 1/2 cup of grated Parmesan cheese. Stir until the cheese melts and the mixture is creamy. Season with salt, pepper, and red pepper flakes if you like it spicy. Let it sit for a couple of minutes to meld those tasty flavors. Serve warm, topped with fresh basil leaves for a bright finish. To cook orzo, start with boiling vegetable broth. I recommend using a medium saucepan. Add the orzo once the broth boils. Stir it often to stop it from sticking. Cook it according to the package, usually about 8-10 minutes. You want it al dente, firm but tender. After cooking, reserve some broth to mix later. Then drain the orzo and set it aside. This step helps keep the pasta tasty and light. To boost flavor, add more lemon zest and juice. This gives a bright taste. You can also mix in fresh herbs like parsley or dill. For a kick, toss in red pepper flakes. If you want creaminess, add a splash of cream or more cheese. Don’t forget to season with salt and pepper. Taste as you go, and adjust to your liking. These tweaks make your dish even more delicious. For a stunning plate, use a white bowl or plate. It shows off the vibrant colors. First, scoop the orzo in the center. Then, sprinkle extra Parmesan on top. Add a few fresh basil leaves for garnish. This adds a nice green touch. You can also drizzle olive oil for shine. Serve it warm, and watch your guests enjoy every bite! Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality Parmesan cheese will elevate the flavor of your dish significantly. Adjust for Creaminess: For a creamier texture, consider adding a splash of heavy cream or a dollop of mascarpone cheese along with the Parmesan. Experiment with Add-ins: Try adding cooked chicken, shrimp, or cherry tomatoes for additional protein and flavor. Flavor Boost: A sprinkle of lemon juice right before serving can give the dish an extra zesty kick. {{image_2}} You can add chicken, shrimp, or tofu for extra protein. Cook the chicken or shrimp in the pot before adding the garlic. If using tofu, sauté it until golden and crispy. Mix it in with the spinach for a hearty meal. This will make your dish filling and satisfying. To make this dish vegan, replace Parmesan cheese with nutritional yeast. This gives a cheesy flavor without dairy. Use vegetable broth to keep it plant-based. You can also add some cashew cream for a creamy texture. It’s a great way to enjoy this dish without animal products. Feel free to swap spinach for kale or Swiss chard. Both greens add nice flavor and nutrition. In spring, add fresh peas or asparagus. In fall, try butternut squash or roasted pumpkin. These swaps keep your dish fresh and exciting with each season. After enjoying your Lemon Parmesan Orzo with Spinach, let it cool down first. Transfer the leftovers to an airtight container. This keeps the orzo fresh for up to three days in the fridge. Make sure to store it away from strong-smelling foods. This helps keep all flavors intact and tasty. When you're ready to enjoy leftovers, reheat the orzo gently. You can use a microwave or a stovetop. For the microwave, place the orzo in a bowl and add a splash of water. Cover it and heat for one to two minutes. Stir halfway through for even heating. On the stovetop, warm it in a pan over low heat. Add a little broth or water if it seems dry. Stir well until it's hot. If you want to save some for later, freezing is a great option. First, let the orzo cool completely. Then, divide it into portions and place in freezer-safe bags or containers. Be sure to remove as much air as possible. Label the bags with the date and name of the dish. You can freeze it for up to three months. When you're ready to eat, thaw in the fridge overnight before reheating. This keeps your orzo flavorful and easy to enjoy later. You can serve Lemon Parmesan Orzo with many dishes. A simple green salad pairs well. Try grilled chicken for a heartier meal. Fish, like salmon, complements the orzo's lemon flavor nicely. You might also enjoy it with roasted vegetables for a colorful plate. Yes, you can make this recipe ahead of time. Cook the orzo and store it in the fridge. Keep the spinach and cheese separate until you're ready to serve. Reheat the orzo in a pot with a splash of broth to keep it moist. Add the spinach and cheese when warm. To make Lemon Parmesan Orzo gluten-free, use gluten-free orzo. Many brands offer great options. Check the labels to ensure they fit your needs. The rest of the recipe stays the same. Enjoy the same fresh flavors without gluten. In this article, we covered all you need for a tasty Lemon Parmesan Orzo. We explored the key ingredients and their quality, as well as helpful substitutions. The step-by-step instructions made cooking easy. I shared tips for perfecting flavors and beautiful presentations. We also looked at different variations and how to store leftovers safely. Experimenting with orzo opens doors to new flavors. Enjoy your cooking journey!$

Zesty Lemon Parmesan Orzo with Spinach

A refreshing and creamy orzo dish with lemon, Parmesan, and spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 cup orzo pasta
2 cups vegetable broth
1 tablespoon olive oil
2 cloves garlic, minced
3 cups fresh spinach, chopped
1 whole lemon, zested and juiced
0.5 cup grated Parmesan cheese
to taste Salt
to taste pepper
0.25 teaspoon red pepper flakes (optional)
for garnish Fresh basil leaves

Instructions

In a medium saucepan, bring the vegetable broth to a boil over medium-high heat.
Add the orzo pasta to the boiling broth. Cook according to package instructions, usually about 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
Once cooked, reserve 1/2 cup of the broth and then drain the orzo. Set aside.
In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Stir in the chopped spinach and cook until wilted, around 2-3 minutes.
Add the cooked orzo back into the pot along with the reserved broth. Mix well.
Add the lemon zest, lemon juice, and grated Parmesan cheese. Stir until the cheese is melted and everything is combined.
Season with salt, pepper, and red pepper flakes (if using) to taste.
Remove from heat and let sit for a couple of minutes to allow flavors to meld.
Serve warm, garnished with fresh basil leaves.

Notes

Add more lemon juice for extra zest.

Keyword lemon, orzo, parmesan, spinach, vegetarian