This orzo recipe is one of those dishes I turn to when I want something easy but satisfying. The lemon and parmesan team up with the spinach to brighten it up without needing too many ingredients.
The Story Behind This Recipe
I first started making this dish on a whim because I had leftover orzo and a bunch of fresh spinach that was about to go bad. I wanted something comforting but light enough so it didn’t feel heavy late at night. The lemon really lifts the flavor, and parmesan adds just enough creaminess without cream.
What I love most is how quick it comes together. The orzo cooks in just about 8 minutes, and while that’s happening, I sauté garlic and spinach. Tossing everything with lemon juice, zest, and parmesan feels fresh and simple. It’s also one of those dishes where you can tweak the amounts easily—sometimes I add a little extra butter for richness, or more lemon if I want it zingier.
I usually serve it as a main for a simple dinner, but it’s great alongside grilled chicken or fish if you want something a little heartier. Friends usually comment on how the lemon keeps it from feeling like a heavy pasta dish, and it’s definitely become a regular in my weeknight lineup. If you like garlicky, cheesy pasta with a bit of brightness, this one is worth a try.
One tip I follow is to save a bit of the cooking water before draining the orzo. It helps to loosen the sauce and keep everything creamy without adding extra fat. And the spinach cooks down so beautifully, it feels like you get a good serving of greens without any fuss. I hope you find this little pasta an easy one to reach for as well.
Cuisine: Mediterranean
Course: Dinner
Servings: 3-4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Ingredients
- 1 cup orzo pasta
- 2 cups fresh spinach leaves
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- Zest and juice of 1 lemon
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1/4 cup reserved pasta cooking water
Instructions
- Step 1. Bring a pot of salted water to a boil and cook the orzo according to package instructions, about 8-9 minutes, until al dente.
- Step 2. Before draining, reserve about 1/4 cup of the pasta water then drain the orzo.
- Step 3. While the pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Step 4. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to brown it.
- Step 5. Add the spinach and a pinch of salt, sauté until just wilted, about 2-3 minutes.
- Step 6. Add the drained orzo to the skillet with the spinach and garlic.
- Step 7. Stir in the remaining tablespoon of butter, lemon zest, lemon juice, parmesan cheese, and reserved pasta water.
- Step 8. Toss everything together until the cheese and butter melt into a creamy sauce. Season with salt and pepper to taste.
- Step 9. Serve immediately while warm.
Tips for Success
- Save some pasta cooking water before draining to help create a creamy sauce without adding cream.
- Use freshly grated parmesan for best flavor and smooth texture.
- Don’t overcook the garlic or it will turn bitter; 30 seconds is enough to get the aroma going.
- Feel free to add a pinch of red pepper flakes if you want a little kick.
- If you want extra richness, stir in a splash of cream or a spoonful of cream cheese at the end.
Variations & Substitutions
- Add cooked chicken, shrimp, or roasted chickpeas for extra protein.
- Swap out spinach for kale or swiss chard, but cook a bit longer as those greens are tougher.
- Use a mix of parmesan and pecorino for a sharper cheese flavor.
- Try seasoning with fresh herbs like parsley or basil stirred in just before serving.
