Ingredients
Ingredients
- 1 cup uncooked orzo pasta
- 2 cups baby spinach, roughly chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 1/4 cup parmesan cheese, freshly grated
- Sea salt and pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Boil Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente.
- Add Spinach: When the orzo is almost ready, add the chopped spinach to the boiling water. Cook for an additional 1-2 minutes until the spinach is wilted and the orzo reaches your desired tenderness.
- Drain and Combine: Remove the pot from heat and drain the orzo and spinach thoroughly. Return them to the pot.
- Season: Stir in the extra virgin olive oil, lemon juice, and freshly grated parmesan cheese until well combined. Season with sea salt and freshly ground pepper to taste.
- Serve: Serve the lemony orzo warm, garnished with optional lemon wedges for an extra burst of citrus flavor. Enjoy this vibrant side dish!
Notes
- For a nuttier flavor, toast the orzo in the olive oil for 2-3 minutes before boiling.
- You can substitute baby kale or arugula for the spinach if preferred.
- Use freshly grated parmesan for the best texture and taste.
- Adjust lemon juice according to your preferred level of acidity.
- This dish pairs well with grilled chicken or fish for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
