Lemon Orzo with Spinach

This creamy lemon spinach orzo is my go-to for a quick, cozy meal. Made in one pan and ready in under 30 minutes, it's packed with bright lemon flavor, greens, and a boost of plant-based protein and fiber.

Quick overview

✅ High in plant-based protein & fibre
✅ One-pot meal
✅ Ready in under 30 minutes

I only recently discovered my love for orzo and I'm slightly wondering where it's been all my life. It's budget-friendly, cooks super quickly just like pasta (well it basically IS pasta), but somehow doesn't quite taste like pasta…in a good way. It's softer, a bit creamier I love that it soaks up all the flavors around it.

Ingredients & substitution notes

• Orzo: Use your favorite type! White, whole wheat, or gluten-free all work.
• Olive Oil: A good quality extra virgin olive oil makes a difference. You can also use a neutral oil or even butter if you prefer.
• Shallots: I prefer shallots here- they're softer, slightly sweeter, and melt into the dish. But finely chopped white onion works just fine too.
• Baby Spinach: Loosely packed fresh baby spinach. You can also swap in baby kale if that's what you have.
• Vegetable broth: I use one with minimal, clean ingredients.
• Lemon Juice & Zest: Freshly squeezed is key here. And if you're using the zest (which you should), go for an organic lemon.
• Parmesan Cheese: I personally love using real Parmigiano Reggiano which consists of only 3 ingredients, no extras. For a vegan version, nutritional yeast works beautifully.
• Cannellini Beans(optional): They have a very neutral taste but add loads of additional fiber and protein to the dish. Could be replaced with chickpeas.
• Sea Salt & Black Pepper: To taste, as always.

See recipe card for quantities.

Step 3: Add all the other remaining ingredients.

Step 4: Stir well and let simmer for another 5 minutes until parmesan is melted and spinach wilted.

Variations & add-ins

• Make it vegan: Swap the parmesan for nutritional yeast (that's what I usually do), or replace it with a vegan cheese alternative.
• Make it gluten-free: Tbh I've never tried gluten-free orzo but heard good things about the one from DeLallo which is gluten and wheat free apparently.
• Add more veggies: Frozen peas or chopped asparagus are my go- to. Just stir them in about 5 minutes after the orzo has started cooking so they stay fresh and vibrant.
• Top with fresh herbs: A handful of basil or parsley right at the end makes it feel super fresh.

Serving suggestions

My family and I usually have this as a main but it's actually quite versatile:

• As a main: Perfect on its own for a quick, satisfying meal- especially with the beans in there for extra protein.
• With extra greens: We do however often serve it with a side salad such as my Spinach Arugula Salad, Mache Salad or this Roasted Asparagus Salad.
• As a side: Works really well alongside roasted veggies, grilled tofu, or if you're not vegetarian or vegan it tastes great alongside some grilled chicken, seafood or fish.
• Topped up: Add an extra sprinkle of parmesan, a drizzle of olive oil, or some fresh herbs right before serving.

It's one of those dishes that can be as simple or as "put together" as you want it to be.

Meal prep and storage

• Meal prep friendly: This one actually freezes really well, which makes it perfect for batch cooking. Just scale up the recipe.
• To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To freeze: Let it cool completely, then freeze in portions for up to 3 months.
• To reheat: This is where you want to go gently. Reheat on the stove or in the microwave, but don't rush it. You'll need to add a splash of vegetable stock (and a little drizzle of olive oil) to bring back that creamy texture. Keep adding a bit more liquid as needed until it's nice and smooth again.

Related recipes

Looking for more simple pasta recipes?

• Lemon Caper Pasta
• Vegan Lemon Garlic Pasta
• Green Sauce Pasta