Lemon Orzo Pasta (Print-Friendly Version)
Orzo pasta combined with a zingy lemon sauce, cherry tomatoes, and fresh spinach for a fresh meal.
# Ingredients Required:
→ Pasta
01 -
170 grams dry orzo pasta
→ Citrus
02 -
2 medium lemons, zested and juiced
→ Vegetables and Herbs
03 -
240 grams halved cherry tomatoes
04 -
60 grams fresh spinach
05 -
15 grams chopped parsley
06 -
15 grams chopped basil
→ Oils and Seasonings
07 -
45 milliliters extra virgin olive oil
08 -
Salt to taste
09 -
Black pepper to taste
# Detailed Directions:
01 -
Boil salted water and cook the dry orzo pasta until al dente, approximately 8 to 10 minutes. Drain the orzo, reserving 120 milliliters of the cooking water.
02 -
Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Incorporate halved cherry tomatoes and fresh spinach, cooking until softened.
03 -
Add the cooked orzo to the skillet with sautéed vegetables, then pour in the lemon juice and add the zest. Toss the mixture gently, adding reserved pasta water as needed to achieve a smooth sauce consistency.
04 -
Stir in chopped parsley and basil. Season the dish with salt and black pepper according to taste before serving.
# Helpful Advice:
01 -
Reserve at least 120 milliliters of pasta water to adjust sauce consistency as desired.
02 -
For added protein, consider incorporating grilled chicken or shrimp.