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lemon orzo recipe With Spinach and Sun-Dried Tomato Flecks
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This lemon orzo recipe with spinach and sun-dried tomato flecks is an easy, delicious solution for busy evenings, offering incredible flavor, minimal effort, and wholesome ingredients. It combines the bright, zesty aroma of fresh lemon and the savory depth of sun-dried tomatoes for a comforting and invigorating weeknight meal.
Ingredients
- 1 cup orzo pasta (200 g)
- 5 ounces fresh spinach (140 g)
- 0.5 cup sun-dried tomatoes (oil-packed), drained and roughly chopped (75 g)
- 1 fresh lemon, zest and juice
- 3 cups chicken or vegetable broth (720 ml)
- 2 cloves garlic, minced
- 0.25 cup grated Parmesan cheese (optional, or nutritional yeast for dairy-free) (25 g)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Get Prepped: Mince garlic finely. Roughly chop the drained sun-dried tomatoes. Grate the lemon zest, then juice the lemon, setting both aside separately.
- Saute Aromatics: In a large, sturdy skillet, heat 2 tablespoons olive oil over medium heat until shimmering. Add minced garlic; cook, stirring, until fragrant (about 1 minute); do not brown.
- Toast and Simmer Orzo: Add dry orzo to pot; toast 1-2 minutes, stirring, until golden and nutty. Pour in broth; simmer. Cook, stirring, until liquid absorbs and orzo is al dente. (If liquid absorbs too quickly and orzo is firm, splash in 0.25 cup more broth and simmer.)
- Stir in Freshness: Remove skillet from heat. Stir in spinach until it wilts; then add chopped sun-dried tomatoes, lemon zest, and lemon juice. Spinach should turn bright green.
- Finish and Serve: Stir in Parmesan cheese (if using) until melted and creamy. Season with salt and pepper to taste. Serve immediately.
Notes
For added protein, cook diced chicken pieces in the pot first until browned, then stir back in at the end. Use pre-washed, bagged spinach for quicker prep. A splash of 0.25 cup dry white wine can deepen the flavor. For dietary needs, use nutritional yeast for a vegan/dairy-free option or gluten-free orzo/quinoa for a gluten-free meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups cooked (approx 200 g)
- Calories: 310 calories
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 8 mg