This creamy Lemon Orzo with Peas is a simple pasta side dish that’s fresh, flavorful, and easy to make. It’s a one pot orzo recipe full of peas, spinach, and Parmesan cheese that goes with all sorts of main courses.
Orzo side recipes are some of my favorite to serve throughout the year as there are so many easy variations that can be made just by adding one or two ingredients. This recipe is meant to be served warm, however there are cold orzo recipes that are perfect for serving during the hot summer months.
Recipe Notes
Growning up on a farm, we contracted to grow peas for Del Monte peas for several years. This is where my love for peas began. We farmed on the high desert so we had to water our some of our fields with “hand lines”. We would move the irrigation pipe by hand 2 times a day. This gave me alot of time in the pea fields. We usually did our irrigation chores before breakfast so as soon as the pea pods were about an inch long, they were perfect to eat. I would eat handfuls of sugar snap peas in the fields before breakfast. Ha! Peas for breakfast anyone?!
As the season progressed, the peas inside the pods would get bigger and bigger. YUM! Fresh, and even frozen peas never fail to take me back to the early mornings on the farm, watering the crop of fresh peas. This recipe is a nostalgic recipe for me.
When the machinary came to harvest the peas, we brought buckets and filled a few 5 gallon buckets with the fresh peas. We took them home, cleaned them and froze them to enjoy all winter long. This recipe never fails to take me back.
Creamy Lemon Parmesan Orzo with Peas
This one-pot Lemon Parmesan Orzo with Peas is a side dish that will never go out of style. It’s fresh, flavorful, creamy, only takes a few minutes to make, and goes with just about anything.
I like to add peas and spinach, but feel free to switch it up and add all sorts of different ingredients. Chicken, artichoke hearts, sun-dried tomatoes, and so much more would be great additions. I like to serve with a little lemon zest and fresh chopped parsley.
If you like orzo recipes, you may also love our Garlic Parmesan Orzo, Tuscan Orzo Pasta, or this cozy Lemon Chicken Orzo Soup.
Key Ingredients
- Butter – I prefer the flavor of salted butter. You can also substitute olive oil.
- Garlic – freshly minced garlic has the best flavor in this dish. You could substitute jarred minced garlic.
- Chicken Broth – any type of chicken broth or stock will work. To make this vegetarian you could also use vegetable broth.
- Spinach – use fresh instead of frozen. Chop into about ½” slices. Either baby spinach or large leaf work great.
- Parmesan Cheese – use either freshly grated or shredded Parmesan so that it will melt properly in the dish.
- Orzo Pasta – this is a tiny pasta that cooks very quickly. A good substitute is Israeli couscous, ditalini pasta, or even broken or chopped spaghetti. For a healthy version, you could also substitute quinoa.
- Cream – this is optional but makes the dish super creamy so I highly recommend adding it.
- Peas – either fresh or frozen peas will work great. I would thaw them first since they won’t be cooking long in the pasta.
- Lemon – you will need about ½ of a fresh lemon, or about 4 tablespoons of lemon juice. Feel free to add a little fresh lemon zest, too.
- Parsley – I like to finish this with freshly chopped parsley.
How to Make Lemon Parmesan Orzo and Peas
- Cook the garlic. In a large skillet over medium high heat, add the butter and garlic. Cook while stirring until garlic is fragrant and lightly golden brown.
- Add the orzo and spinach and cook. Add the orzo, chicken broth, and spinach. Stir lightly and cover with a lid. Cook until there is no more liquid and the pasta has cooked to al dente, or about 8-9 minutes.
- Stir in the cream and cheese. Once the pasta has cooked, reduce heat to low and add the parmesan cheese and cream. Stir and heat the orzo until the cheese is melted.
- Serve. Remove from heat and stir in the peas and fresh lemon juice. Serve with lemon zest and fresh minced parsley. Enjoy!
Variation Ideas
If you love orzo and want to mix this side dish up a bit, here are a few easy variations to try. Most of these involve adding just one or two additional ingredients.
- Minty Lemon Orzo with Peas: Add chopped fresh mint leaves to the cooked orzo and peas. Season with lemon zest, lemon juice, and a touch of honey for a bright and herby flavor.
- Lemon Basil Orzo with Peas: Stir in chopped fresh basil to the orzo and peas.
- Sun-Dried Tomato Lemon Orzo with Peas: Mix chopped sun-dried tomatoes into the orzo and peas.
- Lemon Almond Orzo with Peas: Toast slivered almonds and toss them into the orzo and peas.
- Lemon Pesto Orzo with Peas: Mix in your favorite pesto sauce into the orzo and peas.
Frequently Asked Questions
Orzo may look like rice, but it’s actually pasta. It has the most amazing chewy texture and is great for making pasta side dishes and cold salads.
Nope – orzo is rice shaped pasta made with wheat flour. It is not gluten free, however you could easily substitute a gluten free option. Gluten free pasta would work great in this recipe!
The best way to reheat Lemon Orzo is to add it to a skillet with a bit of water or broth and warm over medium heat while stirring.
Storing and Reheating
- Refrigerator: store in an airtight container for up to 5 days in the fridge.
- To reheat: add leftover orzo to a skillet with a little water or broth and reheat over medium while stirring often.
Storing and Reheating
More Side Dishes You’ll Love
Lemon Orzo and Peas Recipe
Ingredients
- 2 tablespoons salted butter
- 1½ tablespoons garlic, minced
- 2-2/3 cups chicken broth
- 2 cups spinach, chopped into 1/2" slices
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 16 ounces orzo pasta
- 1/4 cup heavy cream
- 1 cup peas, frozen or fresh
- 4 tablespoons lemon juice
- 2 tablespoons parsley, fresh chopped for garnish
Instructions
- In a large skillet over medium heat, add the butter and garlic. Cook while stirring until garlic is fragrant and lightly golden brown.
- Add the chicken broth, spinach, and orzo pasta. Stir lightly and cover with a lid. Cook until there is no more liquid and the pasta has cooked to al dente, or about 8-9 minutes.
- Once the pasta has cooked, reduce heat to low and add the Parmesan cheese and cream. Stir and heat the orzo until the cheese is melted.
- Remove from heat and stir in the peas and fresh lemon juice. Top with fresh minced parsley before serving warm. Enjoy!
Notes
Nutrition
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More Quick and Easy Side Dishes
- Baked Mac and Cheese
- Coconut Rice
- Cheesy Bacon Ranch Potatoes
- Gruyere Scalloped Potatoes
- Gruyere Scalloped Potatoes
- More Rice Recipes
- More Potato Recipes
This quick and easy Lemon Orzo recipe is a simple one-pot side dish that goes with just about anything. It’s full of spinach, peas, Parmesan cheese, and fresh lemon.
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