Go Back
- 1 cup orzo pasta - 4 cups vegetable broth - 1 tablespoon olive oil - 4 cloves garlic, minced - 1 small onion, finely chopped - 1 cup spinach, chopped - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 1/2 cup heavy cream (or coconut cream for a dairy-free option) - Juice and zest of 1 lemon - 1/4 cup grated Parmesan cheese (optional, for garnish) - Fresh parsley, chopped (for garnish) I love using fresh ingredients for this dish. The orzo pasta gives a nice, chewy texture. The vegetable broth adds a rich base full of flavor. Olive oil brings a lovely aroma to the pot. Garlic and onion create a strong taste that fills the kitchen. Spinach is my favorite green to include. It cooks down nicely and adds color. Zucchini brings a mild sweetness and crunch. Cherry tomatoes burst with juice and sweetness, enhancing the dish. Dried thyme adds depth and earthiness. Black pepper offers a gentle heat. Use heavy cream for a rich finish, or coconut cream for a lighter option. Finally, lemon juice and zest brighten up every bite. Garnishing with Parmesan cheese and parsley gives a nice touch. Each ingredient plays a role in making this dish a creamy delight. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the finely chopped onion and sauté for 3-4 minutes. The onion should be soft and translucent. 3. Next, stir in 4 cloves of minced garlic. Cook for about 1 minute until it smells good. 4. Now, add 1 diced zucchini and 1 cup of halved cherry tomatoes. Cook these for 3-4 minutes. The veggies should start to soften. 5. Pour in 4 cups of vegetable broth and bring it to a boil. 6. Once boiling, add 1 cup of orzo pasta along with 1 teaspoon of dried thyme and 1/2 teaspoon of black pepper. 1. Reduce the heat to a simmer. Cook for 9-10 minutes, stirring often. The orzo should be tender and soak up most of the broth. 2. Stir in 1 cup of chopped spinach, 1/2 cup of heavy cream, and the juice and zest of 1 lemon. Mix it well. 3. Let it cook for 2 more minutes to heat everything through. 4. Taste your dish and adjust the seasoning if needed. 5. Serve hot, garnished with 1/4 cup of grated Parmesan cheese and some chopped parsley if you like. Enjoy your creamy garlic lemon orzo! Avoiding overcooking To keep orzo tender, watch the cooking time closely. Orzo cooks fast, about 9-10 minutes. Stir often to prevent sticking. If you cook it too long, it can turn mushy. So, taste it near the end. You want it al dente, with a firm bite. Ensuring creaminess To achieve that creamy texture, add the heavy cream at the right moment. After the orzo absorbs most of the broth, stir in the cream, lemon juice, and zest. This will make your dish rich and smooth. If you want a lighter version, use coconut cream. It gives a lovely taste, too. Additional herbs and seasonings For extra flavor, feel free to mix in herbs. Fresh basil or parsley adds brightness. You can also try dill for a unique twist. A pinch of red pepper flakes gives a nice kick. Experimenting with spices will make your dish truly yours. Garnish suggestions Garnishing makes your dish pop. Try adding grated Parmesan on top. It melts beautifully and adds saltiness. Fresh parsley offers color and freshness. For a fun touch, sprinkle some lemon zest just before serving. It brightens the dish and enhances the lemon flavor. {{image_2}} For a vegetarian twist, you can swap heavy cream. Try using coconut cream instead. It gives a rich taste without dairy. You can also add different veggies. Think bell peppers, asparagus, or even peas. These add color and flavor to your dish. More veggies make it more fun and healthy! If you want to add protein, chicken or shrimp work well. Cook the meat before adding the broth. This makes sure everything blends nicely. For a different approach, use beans or lentils. These options are great for plant-based diets. They add heartiness and keep the dish filling. To keep your One-Pot Creamy Garlic Lemon Orzo fresh, store it in an airtight container. Place it in the fridge. It stays good for about three days. If you want to keep it longer, freezing works well too. Divide the orzo into smaller portions. Use freezer-safe bags or containers. This way, you can enjoy it later. Your orzo will last in the freezer for up to three months. When it's time to eat your leftovers, reheating is key. You can use a microwave or a stove. If using a microwave, heat it in 30-second bursts. Stir in between to help it warm evenly. If you choose the stove, add a splash of broth or cream. This helps keep the dish creamy and moist. Heat it on low, stirring often. Enjoy your flavorful dish just as you did the first time! Can I use other pasta types? Yes, you can use other pasta types. Try small shapes like ditalini or tiny shells. Just adjust the cooking time. Check the package for timing. The goal is to get tender pasta. How can I make it dairy-free? To make this dish dairy-free, swap heavy cream for coconut cream. This gives a nice, creamy texture. You could also use a dairy-free cream alternative from the store. Just make sure it’s unsweetened. What can I serve with this dish? This orzo pairs well with a fresh salad. A simple green salad with vinaigrette works great. You can also serve it with grilled chicken or fish. This adds protein and makes a complete meal. This blog post shared a tasty recipe for one-pot creamy garlic lemon orzo. We covered ingredients like orzo, broth, and fresh veggies. You learned step-by-step how to cook it right. We discussed tips for avoiding overcooking and enhancing flavor. I also shared vegetarian options and how to store leftovers. Now, you can enjoy a simple, rich dish that is easy to make. Don't hesitate to experiment with flavors and ingredients to make it your own. Happy cooking!

One-Pot Creamy Garlic Lemon Orzo

Discover the ultimate comfort food with this One-Pot Creamy Garlic Lemon Orzo recipe! This simple dish combines creamy orzo with delicious veggies like spinach, zucchini, and cherry tomatoes, all infused with zesty lemon and garlic. Perfect for busy weeknights, it’s ready in just 20 minutes. Dive into a flavorful bowl of goodness that everyone will love. Click through to explore the full recipe and elevate your dinner tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

4 cups vegetable broth

1 tablespoon olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 cup spinach, chopped

1 zucchini, diced

1 cup cherry tomatoes, halved

1 teaspoon dried thyme

1/2 teaspoon black pepper

1/2 cup heavy cream (or coconut cream for a dairy-free option)

Juice and zest of 1 lemon

1/4 cup grated Parmesan cheese (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

    Stir in the minced garlic and cook for an additional 1 minute until fragrant.

      Add the diced zucchini and halved cherry tomatoes to the pot. Cook for another 3-4 minutes until the vegetables begin to soften.

        Pour in the vegetable broth and bring to a boil. Once boiling, add the orzo pasta and season with dried thyme and black pepper.

          Reduce the heat to a simmer and cook for 9-10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.

            Stir in the chopped spinach, heavy cream, lemon juice, and zest. Mix until combined and let it cook for an additional 2 minutes to heat through.

              Taste and adjust the seasoning if necessary.

                Serve immediately, garnished with grated Parmesan cheese and chopped parsley if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings