Meals / 25 min
Spring pea lemon orzo
Tender orzo, sweet peas, lemon, spinach and feta make a bright skillet meal for spring evenings.
- Prep
- 8 min
- Total
- 25 min
- Serves
- 4 servings
This one-pan orzo gets creamy from its own cooking water rather than heavy cream. Frozen peas, lemon zest and feta make the simple pantry base lively, while spinach folds in at the end for color.
Ingredients
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1½ cups dry orzo
- 3 cups low-sodium vegetable broth
- 1½ cups frozen peas
- 2 cups baby spinach
- 1 lemon, zested and juiced
- ½ cup crumbled feta
- 2 tablespoons chopped dill
- ¼ teaspoon black pepper
Method
- 1. Warm the oil in a deep skillet over medium heat. Cook the shallot for 2 minutes, then stir in the orzo and toast for 1 minute.
- 2. Add the broth and simmer for 10 to 12 minutes, stirring often, until the orzo is tender and glossy.
- 3. Stir in peas, spinach, lemon zest, lemon juice, pepper and dill. Rest for 2 minutes, then top with feta.
Estimated nutrition
- calories
- 385 calories
- fat
- 11 g fat
- carbohydrate
- 57 g carbohydrates
- protein
- 16 g protein
- fiber
- 8 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use dairy-free feta or toasted breadcrumbs instead of feta.
- Pearled couscous can replace orzo; check it early because cooking times differ.
- Use kale ribbons in place of spinach and simmer them for an extra minute.
Good to know
Stirring while the orzo simmers releases starch and creates a saucy texture without adding cream.
Questions, answered.
Can I reheat this orzo?
Yes. Refrigerate it for up to three days and reheat gently with a splash of broth or water to loosen the grains.
Can I use fresh peas?
Absolutely. Add them with the spinach near the end; very young peas may need only two minutes to become tender.