Lemon Orzo and Peas Recipe

5 from 1 vote

This creamy lemon, Parmesan, and pea orzo pasta is a simple orzo side dish that’s fresh, flavorful, and easy to make. It’s a one-pot orzo recipe that goes with all sorts of main courses.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Italian

Servings: people

Calories: 309kcal

Author: The Carefree Kitchen

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

US Customary - Metric

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

Storing leftovers: store in an airtight container for up to 5 days in the fridge.

Reheating: add leftover orzo to a skillet with a little water or broth and reheat over medium while stirring often.

Nutrition