Description
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
4 cups fresh spinach, chopped
1/2 cup crumbled feta cheese
1/4 cup pine nuts, toasted
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Cook orzo pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add chopped spinach to the skillet and cook for 2–3 minutes until wilted.
Stir in the cooked orzo and reserved pasta water. Toss to combine.
Add crumbled feta, toasted pine nuts, lemon juice, lemon zest, salt, and pepper. Toss gently until everything is well mixed.
Garnish with fresh parsley before serving.
Prep Time: 5 minutes, Cooking Time: 10 minutes, Total Time: 15 minutes, Kcal: 320 per serving, Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a boil. Add the orzo and cook for 7-9 minutes, or until al dente. Before draining, carefully scoop out 1/4 cup of the starchy pasta water—this is key for a creamy sauce. Drain the orzo and set aside. Meanwhile, toast the pine nuts in a small, dry skillet over medium-low heat for 3-4 minutes, shaking the pan frequently until golden and fragrant. Set aside. In your large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 60 seconds—do not let it brown. Add the chopped spinach and cook, stirring, until fully wilted, about 2-3 minutes. Reduce the heat to low. Add the drained orzo and the reserved pasta water to the skillet, tossing to combine and create a light sauce. Remove the skillet from the heat. Stir in the crumbled feta, toasted pine nuts, lemon juice, lemon zest, salt, and pepper. The residual heat will soften the feta slightly without melting it completely.
Serving Suggestions
This versatile orzo dish can be served warm, at room temperature, or even cold. For a light lunch, serve it on a bed of mixed greens. To make it a heartier meal, pair it with grilled chicken, shrimp, or salmon. It also makes an excellent side dish for roasted lamb or vegetables. For a picnic or potluck, pack it in a sealed container—the flavors meld beautifully as it sits.
How-to Summary
In short: Cook orzo, reserve pasta water, and toast pine nuts. Sauté garlic, wilt spinach, then combine all ingredients—orzo, water, feta, nuts, lemon, seasoning—in the skillet off the heat. Garnish and serve.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Prepare the dish fully, let it cool, and store it covered in the refrigerator for up to 2 days. The orzo will absorb moisture, so you may need to add a splash of olive oil or lemon juice when serving.
What can I substitute for pine nuts? Toasted slivered almonds or chopped walnuts are excellent, more affordable alternatives. For a nut-free version, use toasted sunflower seeds or omit nuts entirely.
Is there a dairy-free alternative to feta? For a vegan version, substitute a firm, crumbly plant-based feta or use creamy, mashed avocado for richness (add it just before serving).
Can I use frozen spinach? Absolutely. Thaw and thoroughly squeeze out all excess liquid from 10 ounces of frozen chopped spinach before adding it to the skillet.
How can I prevent the orzo from becoming gummy? Ensure you cook it only until al dente, rinse it briefly with cool water after draining to stop the cooking, and use it promptly in the recipe.
Common Mistakes to Avoid
- Overcooking the Garlic: Sauté just until fragrant. Browned garlic will taste bitter.
- Skipping the Pasta Water: The starchy water is essential for binding the sauce to the orzo.
- Adding Feta Over High Heat: Add the cheese off the heat to prevent it from melting into a greasy mess.
- Using Raw Pine Nuts: Toasting is crucial for unlocking their full, nutty flavor.
- Not Seasoning in Layers: Season the pasta water, the spinach, and again at the end for balanced flavor.
Conclusion
This Spinach and Feta Orzo is a testament to how simple ingredients can create an extraordinary meal in just 15 minutes. Its creamy texture, bright lemon notes, and savory feta make it a reliable go-to for busy weeknights or elegant entertaining. By following the step-by-step guide and avoiding common pitfalls, you’ll master a dish that’s as foolproof as it is delicious. Feel free to make it your own with the suggested substitutions and enjoy a taste of the Mediterranean anytime.