Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month — just add a splash of broth when reheating.
One-Pot Lemon Orzo
Servings: people
This lemon orzo is a bright, one-pot meal packed with tender zucchini, fresh spinach, and zesty lemon. It comes together in under 30 minutes with simple ingredients and minimal cleanup. Light, comforting, and full of Mediterranean flavor, it's perfect for busy weeknights, meal prep, or a healthy vegetarian dinner.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic grated
- 2 medium zucchini grated with the large holes of a box grater (about 3 cups ⁄400 g)
- 1 cup orzo pasta
- 2½ cups hot vegetable broth add more if necessary
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon the grated zest + 1 tablespoon of juice
- ⅓ cup grated parmesan we use Parmigiano Reggiano or Grana Padano
- ½ teaspoon salt + black pepper to taste
- 1 tablespoon butter optional
- 1 handful fresh mint optional for topping - sub basil
Instructions
- Sauté the vegetables: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small yellow onion and a pinch of salt; cook 2–3 minutes. Stir in 2 cloves garlic, 2 medium zucchini grated with the large holes of a box grater, and ½ teaspoon salt, and cook 2 minutes until they start to soften.
- Toast the orzo & simmer: Add 1 cup orzo pasta and toast for 1 minute. Pour in 2½ cups hot vegetable broth, bring to a boil, then reduce heat and simmer 6–8 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Add greens & lemon: Shortly before the orzo is done cooking, stir in 1 cup frozen peas, 3 packed cups baby spinach, the grated zest of 1 lemon, and 1 tablespoon of its juice.
- Stir in Parmesan: As the spinach starts to wilt, turn off the heat and add ⅓ cup grated parmesan, and 1 tablespoon butter, if using. Stir until the cheese melts, then taste and adjust with salt and pepper.
- Serve: Spoon into bowls and top with more parmesan and 1 handful fresh mint. Serve shredded rotisserie chicken for extra protein, if desired.
Notes
SUBSTITUTIONS
- Olive oil: Use avocado oil or butter for a richer base.
- Yellow onion: Swap with red onion or shallots — or skip for speed.
- Garlic: No fresh garlic? Use garlic powder or roast a whole head.
- Zucchini: Sub with yellow squash, asparagus, or broccoli.
- Orzo: Try fregola, pearl couscous, ditalini, or even short-grain rice.
- Broth: Use chicken broth, water + bouillon, or miso for depth.
- Frozen peas: Fresh peas work too, or leave them out.
- Spinach: Sub kale, Swiss chard, or thawed frozen spinach.
- Lemon zest: Try preserved lemon or a drop of lemon oil.
- Lemon juice: Bottled is fine, or use white wine vinegar.
- Parmigiano: Use Pecorino, Grana Padano, cream cheese, or nutritional yeast.
- Butter: Optional — or swap with olive oil, cream cheese, or Greek yogurt.
- Fresh mint: Sub parsley, dill, basil — or spice it up with za’atar or sumac.
- Toast the orzo for 1 minute for extra flavor and better texture.
- Don’t overcook — it softens more off the heat.
- Use hot broth to keep cooking even and the zucchini firm.
- Grate the zucchini so it melts right into the dish.
- Add lemon at the end to keep the flavor fresh and bright.
- Let spinach wilt off heat to avoid soggy greens.
- Finish with cheese and herbs after cooking — never on heat.
- Meal prepping? Slightly undercook and reheat with a splash of broth.
