Mediterranean Orzo with Spinach, Artichokes and Lemon

• dry orzo pasta (uncooked) 1.5 cups
• extra-virgin olive oil (divided) 2 tbsp
• garlic (minced) 3 cloves
• low-sodium vegetable broth 3 cups
• artichoke hearts (14 oz (400 g), drained and quartered) 1 can
• fresh spinach (roughly chopped) 5 oz
• lemon zest (finely grated) 1 tsp
• lemon juice (freshly squeezed) 2 tbsp
• dried oregano 0.5 tsp
• black pepper 0.25 tsp
• salt (or to taste, depending on broth) 0.25 tsp
• feta cheese (crumbled) Optional 0.25 cup
• fresh parsley (chopped) 2 tbsp
• warm water or extra broth (as needed during cooking) Optional 0.25 cup

Let's cook

Step-by-step instructions

01

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds, stirring so it does not brown.

02

Step 2

Add the dry orzo and stir for 1 minute to coat the pasta in the oil and garlic.

03

Step 3

Pour in the vegetable broth. Add the oregano and black pepper, then bring the liquid to a gentle boil.

04

Step 4

Reduce the heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring frequently, until the orzo is nearly tender and most of the broth has been absorbed. Add a little warm water or extra broth if needed.

05

Step 5

Stir in the drained artichoke hearts and cook for 2 to 3 minutes, until heated through.

06

Step 6

Add the spinach in handfuls, stirring until it wilts into the pasta.

07

Step 7

Remove the pan from the heat. Stir in the lemon zest, lemon juice, remaining tablespoon of olive oil, and salt to taste.

08

Step 8

Fold in the parsley and optional feta. Let the orzo rest for 2 minutes, then check the consistency and add a splash of warm broth if it has become too thick.

09

Step 9

Serve warm with extra parsley and lemon zest, if desired.

Kitchen notes