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This lemony orzo pasta brings a fresh twist with juicy cherry tomatoes, spinach, and zingy lemon all mixed nicely. It’s a simple, light dish that’s great anytime you want something tasty but not heavy.
I first whipped this up on a sunny weekend and instantly loved how the lemon lifted the whole meal. It quickly turned into my favorite easy dinner for busy nights that still feel exciting.
What You’ll Need
- 1 cup dry orzo: cooks up tender with a little chew pick good-quality pasta for best results
- 2 lemons: juice and zest fresh ones make it taste way better
- 3 tablespoons extra virgin olive oil: adds rich flavor when sautéing
- 1 cup cherry tomatoes cut in half: adds sweet, tangy bursts of flavor pick firm ripe ones
- 2 cups fresh spinach: juicy mild green leaves packed with nutrients
- 1/4 cup chopped parsley: fresh and bright herbal note
- 1/4 cup chopped basil: sweet with a bit of peppery kick best fresh
- Salt and pepper: to taste, bring out all the flavors
Step-by-Step Instructions
- Boil the Orzo
- Put the orzo in salted boiling water until it’s just firm to the bite, usually about 8 to 10 minutes. Drain but keep some cooking water for later to loosen your sauce.
- Cook the Veggies
- Warm the olive oil in a pan over medium heat, then toss in minced garlic and cook until it smells amazing. Next, add the cherry tomatoes and spinach and cook them until they’re soft and juicy.
- Mix It Up
- Put the cooked orzo into the pan, pour in lemon juice and zest, and toss gently. Slowly add the reserved pasta water just enough to get a smooth coating over everything.
- Add Herbs and Season
- Stir in the parsley and basil, then sprinkle with salt and pepper to suit your taste. Give it one last toss so all the flavors blend nicely before serving.
I love squeezing a little extra lemon on top right before eating for a burst of fresh flavor. This dish always takes me back to sunny afternoons cooking with friends where simple was always best.
How to Keep It Fresh
Put leftovers in a sealed container and keep them in the fridge for up to three days for best taste. Gently warm in a pan with a splash of olive oil or water to bring it back to life. Don’t microwave uncovered or the herbs lose their fresh pop.
Switch It Up
Try swapping spinach with kale or arugula if you want a stronger or peppery flavor. Add some crunch with toasted pine nuts or almonds or sprinkle on feta or parmesan for a creamy, tangy touch that works great with lemon.
Great Things to Serve With It
This lemon orzo pairs nicely with grilled fish or roasted chicken for a full meal. Try a crisp white wine like Sauvignon Blanc or a chilled rosé to go with the zesty flavors. For a chill meal, a simple green salad with vinaigrette fits perfectly.
Always zest your lemon before squeezing for extra aroma and flavor. Let the pasta sit for a couple of minutes after tossing so the flavors mingle well before you dig in.
Frequently Asked Cooking Questions
- → What helps keep orzo from sticking?
Boil it in lots of salted water and stir now and then. After draining, a quick rinse with warm water can keep the grains separate.
- → Can other greens replace spinach?
Definitely, baby kale or arugula work great. Just add them at the same time when you sauté so they keep their texture and taste.
- → How do I make the lemon flavor stronger or lighter?
Adjust the amount of lemon zest and juice based on what you like. More zest adds brightness without extra sourness.
- → Why should I save some pasta water?
It has starch that helps your sauce get smooth and stick nicely to the orzo when you add it bit by bit.
- → Can I add chicken or shrimp?
Yes, grilled chicken or shrimp mix in well and boost the dish’s heartiness while keeping it fresh and tangy.
- → What olive oil is best here?
Extra virgin olive oil is great. It brings a rich flavor and nice aroma that pairs well with lemon and herbs.