One Pan Lemon Orzo With Spinach Feta (Printer-friendly)

Tender orzo pasta with fresh spinach, tangy lemon, and creamy feta cheese—all cooked in one pan for easy cleanup.

# What You Need:

→ Grains

01 - 1 cup orzo pasta

→ Vegetables

02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 5 oz fresh baby spinach
06 - Zest and juice of 1 large lemon

→ Liquids

07 - 2 cups vegetable broth

→ Dairy

08 - 3 oz feta cheese, crumbled

→ Herbs & Seasonings

09 - 1/4 teaspoon crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons fresh dill, chopped (or parsley)

# How to Make It:

01 - Heat the olive oil in a large, deep skillet or sauté pan over medium heat.
02 - Add the chopped onion and cook for 3–4 minutes, until softened and translucent.
03 - Stir in the garlic and cook for another 30 seconds, until fragrant.
04 - Add the orzo and toast for 1 minute, stirring to coat in the oil.
05 - Pour in the vegetable broth, lemon zest, and half the lemon juice. Stir, bring to a simmer, then reduce heat to low.
06 - Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
07 - Uncover and fold in the spinach. Cook for 1–2 minutes until wilted.
08 - Stir in crumbled feta, remaining lemon juice, red pepper flakes, salt, and pepper. Sprinkle with fresh dill or parsley.
09 - Remove from heat and serve immediately, garnished with extra feta or herbs if desired.

# Expert Tips:

01 -
  • Everything cooks in one pan which means dinner is ready and the sink stays almost empty, a rare and beautiful win on busy nights.
  • The lemon and feta combination hits that perfect balance between bright and creamy without feeling heavy or dull.
02 -
  • Undercooked orzo is a common trap, so taste test a piece around the 10 minute mark and remember it will soften slightly more off the heat.
  • Adding all the lemon juice too early can make the dish taste flat and sharp rather than bright, which is why saving half for the end changes everything.
03 -
  • Stir the orzo gently but thoroughly twice during the covered cooking time because the bottom loves to stick when you are not looking.
  • Reserve a tablespoon of pasta water before it all disappears, that starchy liquid is the secret to a silky finished texture if things get too thick.

Return