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Lemony Orzo with Spring Vegetables, Herbs, and Feta Recipe

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4.4 from 40 reviews

A bright and fresh lemony orzo dish featuring tender spring vegetables like asparagus, peas, and spinach, enhanced with garlic, fresh herbs, and optional feta cheese. This quick and flavorful one-pot meal is perfect for a light lunch or side dish, showcasing vibrant seasonal produce with a zesty lemon dressing.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 2 leeks (white and light green parts only, halved and sliced, washed well)
  • 1 lb. asparagus spears (trimmed and cut into 1-inch pieces)
  • 1 cup frozen peas (or fresh)
  • 1 cup packed baby spinach
  • ¼ cup chopped fresh dill
  • 2 tablespoons chopped fresh chives

Main Ingredients

  • 1 cup orzo
  • 2 tablespoons extra-virgin olive oil (for sautéing leeks)
  • ½ teaspoon kosher salt (for orzo cooking)

Dressing

  • ¼ cup extra-virgin olive oil
  • Juice and zest of one lemon (about 2 tablespoons juice and 1 teaspoon zest)
  • 1 clove garlic (grated on a microplane zester)
  • ½ teaspoon kosher salt

Optional

  • ½ cup crumbled feta cheese (plus more for sprinkling on top)

Instructions

  1. Sauté the leeks: In a large pot or deep skillet with a cover, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the halved, sliced, and washed leeks, cooking until softened but not browned, about 3-5 minutes.
  2. Add orzo and cook: Stir in 1 cup orzo to coat it in the leek and olive oil mixture. Pour in 2 cups of water and add ½ teaspoon kosher salt. Bring to a boil, cover, then reduce the heat to low and simmer for 8 minutes, until the orzo is almost cooked.
  3. Add vegetables and finish cooking: Add the trimmed and cut asparagus pieces and 1 cup frozen peas to the pot. Stir to combine, cover, and cook on low heat for 2 more minutes. Turn off the heat and keep covered for an additional 5-10 minutes, allowing the vegetables to cook through and the asparagus to turn bright green from the residual heat.
  4. Prepare the lemon dressing: While the orzo cooks, whisk together in a small bowl ¼ cup extra-virgin olive oil, the juice and zest of one lemon, grated garlic clove, and ½ teaspoon kosher salt. Set aside.
  5. Add spinach, herbs, and dressing: Turn off the heat if not already done. Stir in the packed baby spinach and cover the pot for about a minute to let it wilt in the residual heat. Next, add the chopped fresh dill and chives, then pour in the lemon dressing. If desired, stir in ½ cup crumbled feta cheese. Taste and adjust seasoning if necessary.
  6. Serve: Transfer to serving bowls or plates. Top with additional crumbled feta, extra chopped herbs, and a drizzle of olive oil if you like. Serve warm or at room temperature.

Notes

  • Make sure to wash leeks thoroughly as dirt often gets trapped between layers.
  • Using fresh peas instead of frozen will enhance the brightness of the dish.
  • The dish works well served warm or at room temperature, making it ideal for meal prepping or picnics.
  • Feel free to substitute fresh herbs with parsley or basil based on availability.
  • For a vegan version, omit the feta cheese or use a plant-based alternative.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/lemony-orzo-with-spring-vegetables-herbs-and-feta-recipe/