Greek Lemon Orzo with Spinach and Feta

Greek Lemon Orzo with Spinach and Feta

A bright, briny pasta side that doubles as a light meal. Lemony orzo wilts fresh spinach and gets a salty punch from feta in under 20 minutes.

Ingredients

• 1.5 cups orzo pasta
• 3 cups baby spinach
• 2 oz feta cheese, crumbled
• 1 medium lemon (zest and juice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook orzo in salted boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat.
3. Add garlic and red pepper flakes. Cook 1 minute until fragrant.
4. Add spinach and toss 2 minutes until wilted.
5. Stir in orzo, lemon zest, lemon juice, salt, and pepper. Add splashes of pasta water to loosen.
6. Fold in feta, taste, and serve warm.

Nutrition Facts

Tips

• Pasta water helps the sauce cling to the orzo.
• Add grilled chicken or chickpeas for more protein.
• Reheat gently with a splash of water.