Ingredients
- Orzo pasta: 1 cup
- Chicken broth: 4 cups
- Lemon: 1, juiced and zested
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Parmesan cheese: 1/2 cup, grated
- Fresh spinach: 5 ounces
- Salt and pepper: to taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 2: Add the orzo pasta and toast it for about 2 minutes, stirring constantly, until lightly golden.
- Step 3: Pour in the chicken broth, lemon juice, and lemon zest. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Step 4: Stir in the fresh spinach and parmesan cheese until the spinach wilts and the cheese is melted and creamy.
- Step 5: Remove from heat and let stand for a minute or two before serving. Serve immediately and garnish with extra parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave with a splash of broth or water to loosen the orzo.
- Serve topped with grilled shrimp or chicken for a more substantial meal.
- For a richer flavor, bloom the lemon zest in the olive oil with the garlic to release its oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American