Mediterranean Creamy Lemon Orzo with Spinach, Feta & Pine Nuts
This dish is fresh, creamy, and bright with lemony flavor. The orzo acts like a tiny pasta risotto, while the spinach adds a tender green bite. Feta brings a salty tang, and toasted pine nuts finish it off with crunch and nuttiness. It’s a quick and elegant side dish that also works as a light main.
Total Time: 25 minutes
Servings: 2–3
Ingredients
1 cup orzo
2 cups baby spinach
1/3 cup crumbled feta
1/4 cup toasted pine nuts
2 tbsp olive oil
1 clove garlic, minced
1/4 cup heavy cream or half-and-half
Zest and juice of 1 lemon
Salt and black pepper, to taste
Instructions
Cook the orzo
Bring a medium pot of salted water to a boil.
Add the orzo and cook according to package directions (usually 8–10 minutes) until al dente.
Drain, reserving about ½ cup of pasta water.
Sauté the garlic
In a large skillet, heat olive oil over medium heat.
Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add spinach
Stir in the spinach and cook until just wilted, about 1–2 minutes.
Make it creamy
Add the cooked orzo to the skillet.
Stir in the cream (or half-and-half), lemon zest, and lemon juice.
Add a splash of reserved pasta water if needed for a silkier texture.
Finish with toppings
Stir in the crumbled feta and season with salt and black pepper to taste.
Remove from heat and top with toasted pine nuts.
Serve
Serve warm, either as a main course or a side dish.
Tips
Toast the pine nuts carefully: They burn fast, so keep them over medium-low heat and stir often until golden.
Adjust the creaminess: Use more reserved pasta water for a lighter texture, or add extra cream for a richer dish.
Balance the lemon: Start with half the juice, taste, and add more as needed. Different lemons can vary in tartness.
Use warm pasta water: It helps blend everything smoothly without cooling the dish too much.
Variations
Protein boost: Add grilled chicken, shrimp, or chickpeas to turn this into a heartier meal.
Cheese swap: Try goat cheese or ricotta instead of feta for a softer, creamier finish.
Nut alternatives: Toasted almonds or walnuts also pair nicely if you don’t have pine nuts.
Extra veggies: Stir in roasted zucchini, artichoke hearts, or sun-dried tomatoes for more Mediterranean flavor.
Lighter option: Skip the cream and use just olive oil and lemon juice for a fresher, dairy-light version.
Q&A
Q: Can I make this ahead of time?
A: Yes, but the orzo will absorb the sauce as it sits. If making ahead, keep a little extra pasta water or cream to stir in before reheating.
Q: What’s the best way to reheat it?
A: Reheat gently on the stovetop with a splash of water, broth, or cream to loosen it back up.
Q: Can I make this without cream?
A: Absolutely. Use extra olive oil or even Greek yogurt stirred in off the heat for creaminess without heavy cream.
Q: Is this dish vegetarian?
A: Yes, it’s vegetarian as written. For a vegan version, replace feta with a dairy-free alternative and use a plant-based cream.
Nutrition
(per serving, based on 3 servings)
Calories: ~340
Protein: 10g
Fat: 19g
Carbohydrates: 34g
Fiber: 3g
Sugar: 2g
Calcium: 120mg
(Values are approximate and will vary depending on ingredients and brands used.)
Conclusion
Mediterranean Creamy Lemon Orzo with Spinach, Feta & Pine Nuts is a bright and comforting dish that brings together creamy, tangy, and nutty flavors in under 30 minutes. It’s versatile enough to serve as a light main, a side for grilled meats or fish, or part of a Mediterranean-style spread. Easy to customize and elegant on the table, it’s a reliable go-to when you want something fresh but satisfying.