Lemon Orzo with Zucchini and Spinach Recipe
A bright and creamy Lemon Orzo with Zucchini recipe featuring sautéed onions, garlic, fresh zucchini, peas, and spinach, all cooked in vegetable broth and finished with lemon zest and parmesan for a fresh and flavorful vegetarian meal.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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 (add more if necessary)
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon (zested and 1 to 2 tablespoons juice)
- ⅓ cup parmesan cheese (or non-dairy cheese / nutritional yeast)
- ½ teaspoon salt
- Black pepper, to taste
- 1 tablespoon butter (optional, or non-dairy butter)
Optional Garnish
- 1 handful fresh mint (or basil)
Instructions
- Sauté Veggies: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped small yellow onion and a pinch of salt. Cook for 2–3 minutes until the onion becomes translucent. Add the grated garlic, grated zucchini, and ½ teaspoon salt, and cook for an additional 2 minutes to soften the vegetables.
- Toast Orzo & Simmer: Add 1 cup of orzo pasta to the skillet and toast it for about 1 minute, stirring constantly to coat it with oil and prevent burning. Pour in 2½ cups of vegetable broth and bring the mixture to a boil. Lower the heat and let it simmer for 6–8 minutes, stirring occasionally until the orzo is tender and most of the liquid has been absorbed.
- Add Greens & Lemon: Stir in 1 cup of frozen peas, 3 packed cups of baby spinach, the zest of 1 lemon, and 1 to 2 tablespoons of the lemon juice. Continue cooking for 1 more minute until the spinach is wilted and the peas are warmed through.
- Finish with Cheese: Turn off the heat. Add ⅓ cup of parmesan cheese and 1 tablespoon of butter (if using). Stir everything until the mixture is creamy and well combined. Season with black pepper and adjust salt to taste.
- Serve: Spoon the lemon orzo into bowls and top with extra parmesan cheese, additional lemon zest, and fresh mint or basil for garnish. Serve immediately while warm.
Notes
- For a vegan or dairy-free version, substitute parmesan with nutritional yeast and butter with non-dairy butter.
- If the orzo cooks too quickly and dries out, add a splash more vegetable broth or water to ensure a creamy texture.
- Grating the zucchini instead of chopping helps it blend seamlessly into the orzo, creating a moist and tender dish.
- Fresh herbs like mint or basil brighten the dish and add aromatic freshness but can be omitted if unavailable.
- This recipe can be adjusted to include other vegetables such as peas, asparagus, or bell peppers for variation.
