I love pasta. Like, really love it. I'd eat it every night if I could get away with it. And while I'm always game for a big bowl of something cheesy and comforting, sometimes what I need is more of a sidekick. Not the main event, but something solid that plays well with whatever else is on the table. That's exactly where this spinach lemon orzo recipe comes in.
TL;DR
- A 5-ingredient spinach lemon orzo that's bright, fresh, and weeknight-easy.
- Made with simple pantry staples, no fancy extras required.
- If you love my 3-Ingredient Spinach Pesto Pasta or Lemon Butter Noodles, this recipe is going to be right up your alley.
- Pair it with this 2-Ingredient BBQ Salmon for a complete dinner in less than 20 minutes.
Jump to:
Ingredients You'll Need
- Orzo: The little rice-shaped pasta, cooks fast and soaks up all the flavor. If you're out, any small pasta will do, think stars, macaroni elbows, even broken-up spaghetti in a pinch.
- Spinach: Baby spinach works best because it wilts down super quickly and melts right into the orzo. Could also use spinach puree if you have any in your freezer stash.
- Lemon (zest + juice): Zest the lemon first, then juice it. I like to zest directly over the pan for easy clean up and to make sure it all get's into the plan. Then flip the zester over and use it to catch the seeds as you squeeze the lemon.
- Parmesan: Grate your own from a wedge when possible or buy fresh grated. Please stay way from the stuff in the green can.
How to make spinach lemon orzo
Heat the olive oil over medium and toss in the orzo. Let it toast for a minute or two. It gets a little nutty and golden and just better.
Pour in your water (or veggie broth for even more flavor, less effort). Let it simmer till most of the liquid is absorbed, 8 minutes or so. Add in the spinach and lemon zest. Stir until the spinach wilts and kind of melts into everything.
Turn off the heat, stir in the lemon juice and Parmesan. Season with salt, a little pepper or even more lemon juice. Taste and adjust to your liking.
Serve warm. Or cold. Or straight out of the pan because you "just need to taste it."
Make this orzo recipe kid friendly
Look, we've got a couple picky eaters in this house and some days spinach is the bane of their existence. Here's the trick: Skip the big leafy bits and blend the spinach with a splash of water to make spinach puree. Stir that into the orzo and it becomes a smooth, green, lemony pasta that's potentially more appealing.
💡Mom Hack:
If your kids like being in the kitchen, have them help! Zesting lemons is weirdly fun. Watching spinach wilt in the pan is kind of like magic. When they feel like they made it, they're way more likely to eat it.
Other ideas to help picky eaters:
- Use tiny pasta shapes like stars or alphabet letters
- Sub sweet green peas (pea puree or whole) if the spinach isn't happening
- Let them sprinkle their own cheese on top, because toppings are everything
Easy Variations
Spinach lemon orzo is great as-is, but if you're bored or trying to use up random fridge stuff, try one of these swaps
- Swap the spinach: Kale (just cook it longer), chard, or frozen spinach (be sure to squeeze the excess liquid out before adding it to the dish).
- Change the type of lemon: Preserved lemon = fancy. Lemon juice concentrate = in a pinch it'll work.
- Make it gluten-free: Try gluten-free orzo or even arborio rice for a risotto-style situation.
- Add some protein: Chickpeas, white beans, or plop a fried egg on top like I do in my pasta pangrattato.
Leftovers & Reheating
Toss the leftovers in an airtight container. They'll be happy in the fridge for about 3 days. Reheat it with a splash of water to loosen things up. 30-60 seconds covered in the microwave usually does the trick.
Don't freeze this one. Orzo gets weird and mushy (and kinda sad) in the freezer.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 Recipe
20 Minute Spinach Lemon Orzo
Ingredients
- 1 TB Olive oil
- 1 cup Orzo
- 2 cups Water (can sub broth if you like)
- 3 cups Baby spinach
- 2 Lemons, zested and juiced
- ½ cup Grated Parmesan cheese
Instructions
- In a saute pan over medium heat, add the olive oil and then the orzo.
- While stirring let the orzo toast for about 2 minutes. Then add the broth and let cook until it's almost absorbed…about 8-10 minutes,
- then add in the spinach and lemon zest and continue to let cook until the spinach is wilted and the orzo is cooked through.
- Stir in the lemon juice and optional parmesan, then serve.
Notes
Variations on the original recipe
- Swap the spinach: Kale (just cook it longer), chard, or frozen spinach (be sure to squeeze the excess liquid out before adding it to the dish).
- Change the lemon: Preserved lemon = fancy. Lemon juice concentrate = in a pinch it'll work.
- Make it gluten-free: Try gluten-free orzo or even arborio rice for a risotto-style situation.
- Add some protein: Chickpeas, white beans, or plop a fried egg on top like I do in my pasta pangrattato.
Marni Katz says
I love this recipe as a side dish for when I'm craving pasta, but don't want it as my main meal.