One-Pot Lemon Orzo with Spinach and Feta
Bright and creamy lemon-infused orzo cooked in one pot with fresh spinach and crumbled feta cheese for a satisfying vegetarian meal. This mediterranean-inspired one pot (vegetarian) ready in about 25 minutes pairs extra virgin olive oil, minced garlic cloves, orzo pasta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 2 tbsp extra virgin olive oil
- 3 cloves minced garlic cloves
- 1 1/2 cups orzo pasta
- 4 cups vegetable broth
- 4 cups fresh spinach, chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 cup crumbled feta cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large deep skillet or pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Stir in 1 1/2 cups orzo pasta and toast for 2 minutes until the edges are slightly golden.
- Step 3: Pour in 4 cups vegetable broth, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until the orzo is tender and most liquid is absorbed.
- Step 4: Fold in 4 cups chopped fresh spinach, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 2 minutes until spinach wilts.
- Step 5: Remove from heat and stir in 1/2 cup crumbled feta cheese until creamy and well combined before serving warm.
Frequently asked questions
How long does One-Pot Lemon Orzo with Spinach and Feta take to make?
Total time is about 25 minutes (5 min prep + 20 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 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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Lemon 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 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 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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