Lemony Orzo with Spring Vegetables, Garlic, and Herbs
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
412 kcal
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Course
Main Course
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Cuisine
American
Lemony Orzo with Spring Vegetables, Garlic, and Herbs
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This Lemony Orzo is packed with fresh spring vegetables - asparagus, peas, leeks, and spinach - and tossed with fresh dill and chives and a simple lemon, garlic, and extra-virgin olive oil dressing. Adding feta cheese is optional. You'll love this easy, healthy, plant-based and veggie-packed one pot recipe!
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Ingredients
- 2 leek white and light green parts only, halved and sliced, washed well (see notes
- 2 tablespoons extra-virgin olive oil
- 1 cup orzo
- ½ teaspoon kosher salt
- 1 lb. asparagus trimmed and cut into 1-inch pieces, spears
- 1 cup peas or fresh, frozen
- 1 cup baby spinach packed
- ¼ cup dill chopped, fresh
- 2 tablespoons chives chopped fresh
- ½ cup feta cheese optional, plus more for sprinkling on top, crumbled
Lemon Garlic Olive Oil Dressing
- ¼ cup extra-virgin olive oil
- lemon about 2 tablespoons juice and 1 teaspoon zest, juice and zest of one
- 1 garlic grated on a microplane zester, clove
- ½ teaspoon kosher salt
Instructions
- In a large pot or deep skillet with a cover, sauté the 2 leeks (halved, sliced, and washed) in the 2 tablespoons extra-virgin olive oil over medium heat, until leeks have softened but haven't browned (about 3-5 minutes).
- Add the 1 cup orzo and stir to coat in the leek and olive oil mixture. Add 2 cups water and the ½ teaspoon kosher salt. Bring to a boil, cover, and simmer on low for 8 minutes, until orzo is almost cooked.
- Add the 1 lb. asparagus spears and 1 cup frozen peas. Stir together. Cook, covered on low, for 2 more minutes. Then, turn off heat and keep covered for 5-10 more minutes- the vegetables will finish cooking from the residual heat of the orzo - until asparagus is bright green.
- Meanwhile, mix the dressing. In a small bowl or glass measuring cup, whisk together the ¼ cup extra-virgin olive oil, juice and zest of one lemon, 1 clove garlic (grated on a microplane zester), and ½ teaspoon kosher salt. Set aside.
- Turn off heat. Stir in the 1 cup packed baby spinach to the orzo in the pot and cover for a minute or so, until wilted from the residual heat. Stir in the ¼ cup chopped fresh dill and 2 tablespoons chopped fresh chives, as well as the dressing (you can do this directly in the pot on the stove or transfer everything to a serving bowl). At this point, you can also stir in the ½ cup crumbled feta cheese, if using. Taste and adjust seasoning if needed.
- Serve, topped with extra crumbled feta, chopped herbs, and a drizzle of olive oil, if desired.
Notes
- To wash the leeks, cut them in half lengthwise and slice, then add the cut pieces to a large bowl. Cover with water, then stir vigorously to dislodge any dirt. The dirt will sink to the bottom of the bowl. Use a slotted spoon to remove the leeks to a colander, then rinse with cold water. Then, you can use the leeks.
- If you want to make a cold version of this orzo, as a cold pasta orzo salad, I recommend cooking the orzo separately in boiling water, draining, and running cold water over it to cool it off. Otherwise, the heat from the orzo will cause it to keep cooking a bit and the texture will turn more mushy - fine for reheating, but less ideal for a cold orzo salad. For the veggies, just add the asparagus and peas directly to the leeks in the skillet, and wilt the spinach in after the asparagus has turned a nice bright green and softened a bit. Try to let the veggies cool off as much as possible before adding them to the orzo with the herbs and dressing. If making ahead of time, you may also want to reserve half the dressing (or make a little extra) for stirring into the orzo pasta salad just before serving, as the orzo will absorb the dressing and end up drying out a bit over time.
- As an alternative to orzo, you can use another tiny pasta, such as Israeli couscous or acini de pepe. Rice is a good gluten-free alternative here - just be sure to adjust cooking time and liquid amounts for the type of rice you use.
- Other herbs may be used in addition or instead of dill/chives - I recommend delicate herbs like basil, mint, cilantro (coriander), and/or parsley.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Carbohydrates
47g
(16%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Sodium
605mg
(25%)
Potassium
590mg
(13%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
2878IU
(58%)
Vitamin C
46mg
(51%)
Calcium
94mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 605mg | 25% |
| Potassium | 590mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 2878IU | 58% |
| Vitamin C | 46mg | 51% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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