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- 1 cup orzo pasta - 3 tablespoons extra virgin olive oil - 4 cloves garlic, finely minced - 1 small onion, diced - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup fresh spinach, roughly chopped - Juice and zest of 1 large lemon - Salt and freshly ground black pepper, to taste - 1/4 cup freshly grated Parmesan cheese (optional) - Fresh basil leaves - Other herb alternatives To create the best One-Pot Lemon Garlic Orzo, I focus on fresh and simple ingredients. The main ingredients form the base of this dish. First, I use orzo pasta, which cooks quickly and absorbs flavors well. Extra virgin olive oil adds richness and depth. Minced garlic and diced onion give a strong flavor that I love. The additional ingredients include cherry tomatoes. They add sweetness and color. Fresh spinach brightens the dish and adds nutrients. I always use fresh lemon juice and zest for a zesty kick. Salt and pepper round out the taste. If I want creaminess, I add Parmesan cheese. For garnishing, fresh basil leaves add an aromatic touch. You can also use other herbs like parsley or thyme. This combination of fresh, vibrant ingredients ensures a tasty meal that is easy to make. - Heat olive oil in skillet over medium heat. - Sauté onion until translucent, about 3-4 minutes. - Add garlic and sauté until fragrant, about 1 minute. To start, I heat the extra virgin olive oil in a large skillet. When the oil shimmers, I know it's ready. I add diced onion next. I keep stirring until the onion turns soft and clear. This step takes just a few minutes. Then, I toss in the minced garlic. I watch it closely because it can burn quickly. The smell is amazing when it’s done! - Toast orzo pasta in skillet for about 2 minutes. - Pour in vegetable broth and bring to a boil. - Reduce heat and simmer covered for 10 minutes. Next, I add orzo to the skillet. I stir it for about 2 minutes to toast it lightly. This adds a nice, nutty flavor. After that, I pour in vegetable broth. I turn up the heat until it boils. Once it bubbles, I lower the heat. I cover the pot and let it simmer for about 10 minutes. Stir it occasionally to keep it from sticking to the bottom. - Add tomatoes and spinach, cover, and cook for 3-5 minutes. - Stir in lemon juice, zest, salt, and pepper. - Mix in Parmesan cheese if desired. After 10 minutes, I add halved cherry tomatoes and chopped spinach. I cover the pot again and let it cook for 3-5 minutes. The tomatoes soften and the orzo finishes cooking. Then, I take it off the heat. I stir in fresh lemon juice and zest. I also add salt and black pepper to taste. If I want it creamier, I mix in Parmesan cheese. Finally, I serve it warm, garnished with fresh basil leaves. - Preventing orzo from sticking: Stir the orzo while it cooks. This keeps it from clumping. If you notice it sticking, add a splash of broth or olive oil to loosen it up. - Ensuring proper doneness of orzo: Taste the orzo at the 10-minute mark. It should be firm yet tender. If it needs more time, let it simmer for a few extra minutes. Just keep an eye on it to avoid overcooking. - Suggestions for adding extra flavor: Fresh herbs like parsley or basil can add a nice touch. You can also sprinkle in some red pepper flakes for a hint of spice. - Adjusting acidity with lemon: The juice and zest of the lemon brighten the dish. If you want it tangier, add more lemon juice. Start with a little, then taste and adjust as needed. - Best pairings for One-Pot Lemon Garlic Orzo: This orzo goes well with grilled chicken or shrimp. A fresh salad can balance the meal nicely. - Storing and reheating leftovers: Keep leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of broth and warm it on the stove. This keeps the orzo moist and tasty. {{image_4}} You can change the orzo to fit your needs. Try using gluten-free pasta made from brown rice or chickpeas. It tastes great and stays true to the dish. Don’t be afraid to mix in different vegetables, too. Bell peppers add a sweet crunch, while zucchini brings a mild flavor. Toss in whatever you have on hand for a twist. If you want to add protein, chicken or shrimp works well. Cook them in the skillet before the onion for a nice flavor boost. You can also keep it plant-based. Chickpeas or lentils are great vegetarian options. They add protein and make the dish more filling. For a vegan version, skip the cheese. Use nutritional yeast for a cheesy taste without dairy. If you're watching carbs, consider using cauliflower rice instead of orzo. This swap keeps the dish light and still flavorful. Enjoy the freedom to make One-Pot Lemon Garlic Orzo your own! To store leftovers, let the orzo cool to room temperature. Then, place it in an airtight container. This helps keep it fresh and tasty. You can store it in the fridge for up to three days. After that, the flavor may fade and the texture may change. You can freeze the orzo for later use. To do this, let it cool completely. Then, transfer it to a freezer-safe bag. Be sure to remove as much air as possible before sealing. It can last up to three months in the freezer. When you're ready to use it, thaw the orzo in the fridge overnight. Reheat your One-Pot Lemon Garlic Orzo gently. The best method is to warm it on the stove. Add a splash of broth or water to keep it moist. You can also use the microwave, but stir it every 30 seconds. This helps prevent hot spots. Avoid high heat as it can change the texture. The goal is to enjoy its creamy goodness just like when you first made it. This dish takes about 25 minutes to make. You will spend 10 minutes prepping. Cooking will take around 15 minutes. It is quick and easy for busy days. Yes, you can use other pasta shapes. If you do not have orzo, try small shells or ditalini. Make sure to adjust the cooking time based on the pasta type. Definitely! This dish stores well in the fridge. You can make it ahead of time for easy meals. It stays tasty for up to four days when stored properly. You can serve this orzo with many sides. Try a simple salad or garlic bread. Grilled chicken or fish also pairs well and adds protein. Yes! To make it vegan, simply skip the cheese. Use vegetable broth and add more veggies for flavor. This way, you keep all the taste without any animal products. In this blog post, we covered the basic ingredients, cooking steps, and tasty tips for One-Pot Lemon Garlic Orzo. You learned how to prepare a simple yet delicious meal that can fit various diets. I shared ways to personalize your dish with veggies and proteins. This recipe is perfect for busy days or meal prep. Keep these ideas in mind as you make this dish your own. Enjoy your cooking and the tasty results!

One-Pot Lemon Garlic Orzo

Get ready to elevate your dinner with this delicious One-Pot Lemon Garlic Orzo! This easy recipe combines fragrant garlic, fresh spinach, and zesty lemon in a simple one-pot meal that’s perfect for busy weeknights. With just a few ingredients and minimal cleanup, you’ll have a flavorful dish that everyone will love. Click through to explore this recipe and discover how to enjoy a delightful meal without the fuss!
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Ingredients
  

1 cup orzo pasta

3 tablespoons extra virgin olive oil

4 cloves garlic, finely minced

1 small onion, diced

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cup fresh spinach, roughly chopped

Juice of 1 large lemon

Zest of 1 large lemon

Salt and freshly ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese (optional)

Fresh basil leaves, for garnish

Instructions
 

Begin by heating the extra virgin olive oil in a large skillet or pot over medium heat until shimmering.

    Add the diced onion and sauté it for approximately 3-4 minutes, stirring occasionally, until it becomes translucent and tender.

      Incorporate the minced garlic into the skillet and sauté for an additional minute, being careful to avoid burning the garlic, until it releases its fragrant aroma.

        Next, add the orzo pasta to the pot, stirring continuously to toast it lightly for about 2 minutes. This step enhances the nutty flavor of the orzo.

          Carefully pour in the vegetable broth, and increase the heat to bring the mixture to a gentle boil.

            Once the broth reaches a boil, reduce the heat to low, cover the pot, and allow the orzo to simmer for about 10 minutes. Stir occasionally to prevent sticking.

              After 10 minutes, add in the halved cherry tomatoes and chopped spinach. Cover the pot again and cook for an additional 3-5 minutes, until the tomatoes are softened and the orzo is cooked to al dente consistency.

                Remove the pot from the heat and stir in the fresh lemon juice, lemon zest, and season with salt and freshly ground black pepper according to your taste preferences.

                  If you’re using Parmesan cheese, sprinkle it in now and mix until it's fully melted and incorporated for a creamy finish.

                    Serve the orzo warm, garnished with fresh basil leaves to bring a vibrant, aromatic touch to the dish.

                      - Prep Time: 10 mins | Total Time: 25 mins | Servings: 4