Spinach Lemon Orzo

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 35 minutes

Servings: 4

Ingredients:

• 1 cup dry orzo pasta
• 2 cups fresh spinach, chopped
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts (optional)
• Salt and black pepper to taste

Steps to Cook:

1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

3. Add the chopped spinach to the skillet and sauté for 2-3 minutes, until the spinach is wilted and tender.

4. Add the cooked orzo, lemon zest, and lemon juice to the skillet. Toss everything together until well combined.

5. Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

6. If using, sprinkle the toasted pine nuts over the top of the spinach lemon orzo.

7. Serve immediately while the dish is warm.

Cook’s Note:

• To toast the pine nuts, simply place them in a dry skillet over medium heat and cook, stirring frequently, for 2-3 minutes until lightly golden and fragrant.
• For a creamier texture, you can stir in a tablespoon or two of heavy cream or Greek yogurt along with the Parmesan cheese.
• Adjust the amount of lemon juice to your desired level of tanginess.
• This dish can be served as a main course or a side dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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