5.0 from 3 votes
One Pan Orzo with Spinach and Feta
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 372 kcal
Course:
Others
Ingredients
- 1 cup orzo
- 2 cups of vegetable or chicken stock
- 3 tablespoons of olive oil
- 2 cloves garlic minced
- 4 scallions chopped
- 1 cup baby spinach
- ½ cup peas
- ¾ cup feta cheese
- 1 teaspoon lemon juice
- salt and pepper
- Dill or parsley for garnish
Instructions
- Assemble your ingredients before you begin.
- In a large saucepan, heat the olive oil
- Add the garlic and scallions and sauté till they turn color, about 2-3 minutes
- Add the spinach and sauté till it wilts. You can add some salt that speeds up the process.
- Now add the peas and the stock and give it a stir. Bring it to a simmer.
- Add the orzo and salt. Cover and let cook. The stock should reduce, and the orzo should get cooked in about 8 to 10 minutes.
- Take off heat. Add the lemon juice and mix together.
- Add the Feta cheese and combine it well together.
- Scoop into serving bowl. Garnish with freshly, cracked black pepper and dill or parsley.
Cup of Yum
Nutrition Information
Calories
372kcal
(19%)
Carbohydrates
38g
(13%)
Protein
13g
(26%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
29mg
(10%)
Sodium
497mg
(21%)
Potassium
354mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1084IU
(22%)
Vitamin C
13mg
(14%)
Calcium
174mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 372
% Daily Value*
| Calories | 372kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 497mg | 21% |
| Potassium | 354mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 13mg | 14% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.