One-Pot Lemon-Garlic Orzo with Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright and comforting one-pot orzo pasta cooked with garlic, fresh spinach, and finished with crumbled feta cheese and lemon zest. This mediterranean-inspired one pot (vegetarian) ready in about 20 minutes pairs olive oil, minced garlic, orzo pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 4 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  2. Step 2: Add 1 1/2 cups orzo pasta and toast for 2 minutes, stirring constantly until the orzo is lightly golden.
  3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
  4. Step 4: Stir in 4 cups fresh baby spinach and cook for 2 minutes until wilted.
  5. Step 5: Remove from heat and mix in 1 tsp lemon zest, 2 tbsp fresh lemon juice, 1/2 cup crumbled feta cheese, 1 tsp salt, and 1/2 tsp black pepper. Toss gently and serve warm.

Frequently asked questions

How long does One-Pot Lemon-Garlic Orzo with Spinach and Feta take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Lemon-Garlic Orzo with Spinach and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in One-Pot Lemon-Garlic Orzo with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Lemon-Garlic Orzo with Spinach and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Lemon-Garlic Orzo with Spinach and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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