Description
Brighten your mealtime with this Lemony Orzo with Spring Vegetables, Garlic, and Herbs. This delightful dish showcases the freshness of spring through a vibrant mix of asparagus, peas, leeks, and baby spinach, all beautifully coated in a zesty lemon-garlic dressing. Whether served warm as a main course or chilled as a refreshing pasta salad, this versatile recipe is perfect for busy weeknights or leisurely luncheons. With its easy preparation and customizable options—such as adding protein or adjusting veggies based on what you have—it’s not only satisfying but also nutritious. Elevate your dining experience today!
Ingredients
- 2 leeks (halved, sliced)
- 1 cup orzo
- 1 lb asparagus (trimmed, cut into pieces)
- 1 cup peas
- 1 cup baby spinach
- Juice and zest of 1 lemon
- ½ cup feta cheese (optional)
- Fresh dill and chives
Instructions
- In a large pot or deep skillet, heat olive oil over medium heat. Sauté the leeks for 3–5 minutes until softened.
- Stir in the orzo to coat it in oil. Add 2 cups water and salt; bring to a boil. Cover and simmer for about 8 minutes.
- Add asparagus and peas; stir well, cover again, and cook for another 2 minutes. Turn off heat but let sit covered for an additional 5–10 minutes.
- In a small bowl, whisk together olive oil, lemon juice/zest, garlic, and salt.
- Stir baby spinach into the pot to wilt slightly. Add fresh dill, chives, and dressing; mix well.
- Serve topped with extra feta cheese and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For added protein, consider incorporating grilled chicken or chickpeas. Use seasonal vegetables like zucchini or bell peppers to enhance flavor. Store leftovers in an airtight container for up to three days.