Description
Leek, Pea & Spinach Orzo is a vibrant, fresh, and wholesome dish that combines tender orzo pasta with the mild sweetness of leeks, sweet green peas, and nutrient-rich spinach. Ready in under 30 minutes, it’s perfect as a quick lunch, light dinner, or side dish. This recipe balances heartiness and lightness, providing a colorful plate with bright flavors and comforting textures, ideal for any occasion.
Ingredients
Scale
Pasta and Broth
- 1 cup orzo pasta
- 3 cups vegetable broth
Vegetables
- 2 medium fresh leeks, trimmed and thinly sliced
- 1 cup frozen peas
- 2 cups fresh spinach leaves
- 2 garlic cloves, minced
Other Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1/4 cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the leeks and garlic: Trim and slice the leeks thinly, and mince the garlic cloves. Heat olive oil in a large skillet over medium heat. Sauté the leeks until they soften and become translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Cook the orzo: In a separate pot, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions (8 to 10 minutes) until al dente. Drain the orzo, reserving some cooking liquid to adjust texture later.
- Combine peas and spinach: Return to the skillet with leeks and garlic. Add the frozen peas directly to the pan and cook for a few minutes until tender and warmed through. Stir in the fresh spinach leaves and cook just until wilted and bright green.
- Mix orzo and season: Add the cooked orzo to the vegetable mixture, tossing gently to combine. Stir in lemon juice, season with salt and pepper to taste, then sprinkle with grated Parmesan cheese. If the mixture feels dry, add reserved broth or a drizzle of olive oil to loosen it.
- Serve and enjoy: Transfer the orzo to serving bowls. Garnish as desired with extra Parmesan, fresh herbs, nuts, or lemon zest. Serve warm as a comforting meal or chilled as a pasta salad.
Notes
- Slice leeks carefully and rinse thoroughly to remove trapped dirt.
- Reserve some pasta cooking liquid to adjust the dish’s consistency.
- Use fresh spinach for best texture and color, avoiding mushiness.
- Sauté leeks over medium heat gently to bring out their sweetness without browning.
- Season gradually, tasting as you go since orzo and broth saltiness may vary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 7 mg
Keywords: Leek, Pea, Spinach, Orzo, Pasta, Vegetarian, Quick, Healthy, Mediterranean, Fresh, Easy
