Lemon Orzo with Zucchini and Spinach Recipe
This bright and creamy Lemon Orzo with Zucchini is a perfect light meal that combines tender orzo pasta with fresh zucchini, spinach, and peas, all brightened by zesty lemon and parmesan cheese. It’s a quick and flavorful dish ideal for a wholesome weeknight dinner or a satisfying lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, grated
- 2 medium zucchini, grated (about 3 cups / 400 g)
- 1 cup orzo pasta
- 2½ cups vegetable broth (plus more if needed)
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon (zested and 1-2 tablespoons juice)
- ⅓ cup parmesan cheese (or non-dairy cheese/nutritional yeast)
- ½ teaspoon salt
- Black pepper, to taste
Optional Ingredients
- 1 tablespoon butter (or non-dairy butter)
- 1 handful fresh mint or basil for topping
Instructions
- Sauté Veggies: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion with a pinch of salt and cook for 2 to 3 minutes until softened. Add the grated garlic, grated zucchini, and ½ teaspoon salt, cooking for an additional 2 minutes to combine flavors.
- Toast Orzo & Simmer: Stir in 1 cup of orzo pasta and toast it for about 1 minute, stirring frequently to prevent burning. Pour in 2½ cups of vegetable broth, raise to a boil, then reduce to a simmer. Cook the orzo for 6 to 8 minutes, stirring occasionally, until it is tender and most of the broth is absorbed. Add more broth if necessary to avoid drying out.
- Add Greens & Lemon: Mix in 1 cup frozen peas, 3 packed cups of baby spinach, lemon zest, and 1 to 2 tablespoons of lemon juice. Cook for 1 more minute, allowing the spinach to wilt and the peas to warm through.
- Finish with Cheese: Turn off the heat. Stir in ⅓ cup Parmesan cheese and 1 tablespoon butter if using, until the mixture becomes creamy and well combined. Season with black pepper and additional salt to taste.
- Serve: Spoon the lemon orzo into bowls, and garnish with extra Parmesan cheese, lemon zest, and fresh herbs such as mint or basil if desired. Serve warm and enjoy this fresh, flavorful meal.
Notes
- You can substitute Parmesan with non-dairy cheese or nutritional yeast for a vegan-friendly version.
- Using vegetable broth keeps the dish vegetarian and adds flavor; chicken broth can be used for a non-vegetarian option.
- Adjust the lemon juice to taste depending on your preferred level of brightness.
- Adding butter is optional; use non-dairy butter to keep it vegan.
- If the orzo absorbs too much broth too quickly, add a little extra broth or water to prevent sticking.
- Fresh herbs like mint or basil add a lovely aroma and freshness—use according to preference.
Keywords: lemon orzo, zucchini recipes, vegetarian pasta, quick dinner, healthy orzo, Mediterranean dish, spring vegetables, creamy pasta
