One-Pot Lemon Orzo with Spinach and Peas

Ingredients

- 2 tablespoons extra-virgin olive oil
- 1 medium white or yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced
- 4 cups baby spinach
- 1 cup frozen peas

Instructions

1. Sauté Aromatics
- Heat the extra-virgin olive oil in a large, heavy-bottomed pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and continue to cook for another 1 minute, until fragrant.

2. Cook Orzo
- Add the orzo pasta to the pot, stirring well to coat the grains in the aromatic oil.
- Pour in the vegetable broth and coconut milk, then add the salt and black pepper.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

3. Finish with Freshness
- Stir in the zest and juice of one lemon, incorporating the flavors throughout the orzo.
- Add the baby spinach and frozen peas, folding them gently into the orzo until the spinach wilts and the peas are heated through, about 3-4 minutes.

4. Serve
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm, garnished with extra lemon zest or freshly cracked black pepper if desired.

Preparation & Cooking Time

- Preparation: PT10M
10 minutes
- Cooking: PT20M
20 minutes

Total Time

PT30M
30 minutes

Type of Dish

Dinner

Keywords

orzo dinner, lemon orzo, spinach and peas, coconut milk pasta, vegetarian dinner, one-pot meal, quick dinner, healthy dinner, easy dinner recipe, stove top orzo

Recipe Yield

Feeds 4 adults

Calories

Total: 1450 calories

#onepotmeal #vegetarianrecipes #dinnerideas #lemonorzo #quickmeals