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Lemony Orzo with Spring Vegetables

A light and fresh dish combining tender orzo with bright lemon and crisp spring vegetables, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 cup Orzo Regular or whole wheat orzo works fine.
  • 2 Leeks, white and light green parts only, sliced Choose fresh, firm leeks.
  • 4 tablespoons Extra-virgin olive oil, divided Used in cooking and salad dressing.
Vegetables
  • 1 pound Asparagus, trimmed and cut into 1-inch pieces Look for firm stalks with tightly closed tips.
  • 1 cup Peas, fresh or frozen Fresh peas are ideal when in season.
  • 1 cup Baby spinach, packed Should be bright green, no wilting.
  • 1/4 cup Fresh dill, chopped Adds herby brightness.
  • 2 tablespoons Fresh chives, chopped For additional flavor.
Dressing
  • 3 tablespoons Lemon juice Freshly squeezed for best flavor.
  • 1 teaspoon Lemon zest For additional lemon flavor.
  • 1 clove Garlic, grated Adds depth to the dressing.
  • 1/2 teaspoon Kosher salt Plus more to taste.
  • 1/2 cup Feta cheese, crumbled (optional) Adds creamy saltiness.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add the sliced leeks and cook for about 3 to 5 minutes until soft and fragrant, but not browned.
  2. Add the orzo and kosher salt, then pour in enough water to cover the orzo by an inch. Bring to a gentle boil and cook according to package instructions, stirring occasionally.
  3. A minute or two before the cooking time is up, stir in the asparagus and peas. Cover and let cook for an additional 2 minutes.
  4. Drain off any excess water, leaving the orzo lightly coated.
  5. Turn off the heat and let it rest covered for about 5 minutes.
  6. Stir in the baby spinach and cover again for 1 minute to wilt.
  7. In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, and grated garlic until smooth.
  8. Pour the dressing over the orzo and vegetables, then gently stir to combine. Fold in feta if desired.
  9. Taste and adjust salt as necessary and serve warm or chilled.

Notes

Store leftovers in an airtight container for up to three days. To serve again, add a splash of olive oil or lemon juice if it's dry. The flavors improve overnight.