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Leek, Pea & Spinach Orzo

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A light yet creamy one-pan orzo dish packed with sweet peas, tender leeks, and spinach, finished with lemon and Parmesan—perfect for a quick, nourishing meal.

Ingredients

  • Olive Oil: 2 tablespoons, for sautéing leeks and bringing richness.
  • Leeks: 2 medium, cleaned and sliced thin—adds a sweet, oniony depth.
  • Garlic: 2 cloves, minced for aromatic warmth.
  • Orzo Pasta: 1 cup, the base of the dish, cooks to a creamy consistency.
  • Vegetable Broth: 3 cups, simmered into the orzo for savory flavor.
  • Frozen Peas: 1 cup, sweet and tender, added near the end.
  • Baby Spinach: 2 cups, wilted into the dish for color and nutrition.
  • Lemon Juice: 1 tablespoon, added at the end for brightness.
  • Parmesan Cheese: ½ cup, grated for creamy, nutty flavor.
  • Salt: To taste, enhances all the savory notes.
  • Black Pepper: To taste, adds gentle heat and balance.

Instructions

  1. Preheat Your Equipment: Heat olive oil in a large sauté pan over medium heat.
  2. Combine Ingredients: Add sliced leeks and cook for 6–8 minutes until soft and slightly golden. Stir in garlic and cook 1 minute more.
  3. Prepare Your Cooking Vessel: Pour in orzo and stir to coat in the oil and leeks. Toast for 1–2 minutes to develop flavor.
  4. Assemble the Dish: Add vegetable broth and bring to a simmer. Cook uncovered, stirring occasionally, until orzo is al dente and most liquid is absorbed, about 10–12 minutes.
  5. Cook to Perfection: Stir in peas and spinach. Cook 2–3 more minutes until spinach wilts and peas are warmed through.
  6. Finishing Touches: Turn off heat. Stir in lemon juice and Parmesan. Season with salt and black pepper to taste.
  7. Serve and Enjoy: Serve warm in bowls, topped with extra Parmesan or a drizzle of olive oil if desired.

Notes

  • Use a wide pan to cook orzo evenly and avoid sticking.
  • Add more broth gradually if needed for extra creaminess.
  • Stir in red pepper flakes for a bit of heat.
  • Serve chilled for a refreshing pasta salad-style version.