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Leek, Pea & Spinach Orzo

Leek, Pea & Spinach Orzo
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Leek, Pea & Spinach Orzo is a vibrant and nourishing one-pot dish combining tender orzo pasta with sweet peas, mild leeks, and nutrient-packed spinach. Ready in under 30 minutes, this fresh and flavorful recipe is perfect for a quick lunch, wholesome dinner, or hearty side. Vegetarian and easily adaptable to vegan or gluten-free diets, it features simple ingredients that create a balanced, comforting meal bursting with color and vitality.

Ingredients

Scale

Pasta and Broth

  • 1 cup orzo pasta (use gluten-free orzo for gluten-free option)
  • 3 cups vegetable broth (warm)

Vegetables and Aromatics

  • 2 medium leeks, thinly sliced and thoroughly cleaned
  • 2 cloves garlic, finely chopped
  • 1 cup fresh or frozen peas
  • 3 cups baby spinach

Additional Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Parmesan cheese (optional, for serving)

Instructions

  1. Prepare the Vegetables: Slice the leeks thinly, rinse well in cold water to remove any grit or sand, and finely chop the garlic. Shell fresh peas if using; frozen peas can be added directly in the cooking process.
  2. Sauté Leeks and Garlic: Heat olive oil in a large skillet over medium heat. Add the leeks and cook gently until soft and fragrant, about 5 minutes. Stir in the garlic during the last minute to release its aroma.
  3. Cook the Orzo: Add the orzo pasta to the skillet with the leeks and garlic. Pour in the warm vegetable broth and bring to a light boil. Stir occasionally and cook until the orzo is tender and most of the liquid is absorbed, approximately 8 to 10 minutes.
  4. Add Peas and Spinach: Stir in the peas and baby spinach, allowing the spinach to wilt and the peas to heat through while keeping the vegetables fresh and vibrant.
  5. Finish with Seasoning and Lemon: Season the dish with salt and pepper to taste. Squeeze fresh lemon juice over the orzo and toss well to combine. If desired, sprinkle Parmesan cheese on top before serving.

Notes

  • Properly clean leeks by slicing and soaking in cold water to remove dirt and sand.
  • Use warm broth to speed up orzo cooking and ensure even absorption.
  • Avoid overcooking the orzo; it should be tender with a slight bite to prevent mushiness.
  • Add spinach last and cook just until wilted to retain vibrant color and nutrients.
  • For added brightness, include lemon zest along with the lemon juice.
  • For vegan version, omit Parmesan or substitute with nutritional yeast or vegan cheese alternatives.
  • Swap to gluten-free orzo or pasta for gluten intolerance.
  • Leftovers store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
  • Reheat gently on stove with a splash of water or broth, or microwave covered to maintain moisture.

Nutrition

Keywords: leek orzo, pea spinach orzo, one pot pasta, vegetarian orzo recipe, quick healthy dinner, gluten free orzo, vegan orzo, spring vegetable pasta

Find it online: https://dailydishez.com/leek-pea-spinach-orzo/