A simple one-pot orzo with peas, spinach, parmesan, and lemon - perfect for a quick weeknight dinner.
If you want orzo with peas that is creamy, fresh, and ready fast, this one is for you. This dish mixes soft orzo pasta with sweet peas, baby spinach, and parmesan cheese. A little lemon juice and zest make it taste bright and fresh. It's a great easy weeknight dinner idea, and it also works as a simple side dish for chicken or fish.
You do not need any fancy skills to make this. Just one pot, simple steps, and about 25 minutes.
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Why You'll Love This Orzo with Peas
- Quick and easy: Ready in about 25 minutes.
- One pot: Less cleanup, more free time.
- Simple ingredients: You may already have most of them at home.
- Kid-friendly: Mild flavor that most kids enjoy.
- Good for meal prep: Tastes great the next day too.
This orzo with peas recipe is also searched as orzo with peas and spinach, creamy lemon orzo, easy orzo pasta recipe, or vegetarian orzo dinner. No matter what you call it, it's a cozy, simple meal.
If you love easy pasta dinners, you'll also want to try my creamy lemon chicken orzo pasta or this shrimp scampi orzo pasta.
Ingredients (and What Each One Does)
Here is everything you need, plus a quick note on why each ingredient is in the pot:
- Orzo pasta - The base of the dish. It cooks up soft and a little creamy, like a cross between pasta and rice.
- Frozen peas - Adds natural sweetness and a pop of color.
- Baby spinach - Adds a fresh, mild taste and extra nutrients. It wilts down fast, so it's easy to add at the end.
- Parmesan cheese - Gives the dish a salty, savory flavor and helps make it creamy without using heavy cream.
- Olive oil - Used to cook the garlic and adds a light, smooth flavor.
- Garlic - Builds the base flavor of the whole dish. Just a little goes a long way.
- Chicken broth - Cooks the orzo and adds deep, savory flavor instead of using plain water.
- Lemon zest and lemon juice - Brightens up the dish and balances the richness of the cheese.
- Salt and black pepper - Basic seasoning that brings all the flavors together.
Tip: You can swap chicken broth for vegetable broth if you want a vegetarian orzo recipe.
Want a richer taste? Use a mix of butter and olive oil instead of just olive oil when you cook the garlic. The butter adds a rich, creamy flavor, while the olive oil keeps things smooth and helps prevent the butter from burning.
How to Make Orzo with Peas
Follow these simple steps. Each one is easy, even if you are new to cooking.
Toast the Orzo
Heat a little olive oil in a large pot over medium heat. Add the dry orzo and stir it around for about 2 minutes. This step is optional, but it gives the orzo a light, nutty flavor.
Add the Garlic
Add the chopped garlic to the pot. Stir for about 30 seconds, just until you can smell it. Do not let it turn brown, or it will taste bitter.
Add the Chicken Broth
Pour in the chicken broth. Stir well. Bring it to a gentle boil, then turn the heat down to low.
Cook the Orzo
Cover the pot and let the orzo cook, stirring once or twice, until it turns al-dente. This usually takes about 10-14 minutes. If the pot looks dry, add a splash more broth or water.
Add the Peas and Spinach
Stir in the frozen peas and baby spinach. Cook for 2-3 minutes, until the peas are warm and the spinach turns soft and bright green.
Add the Finishing Touches
Turn off the heat. Stir in the parmesan cheese, lemon zest, and lemon juice. Add salt and black pepper to taste. Give it one more stir, then serve warm. Add extra parmesan on top if you like. Serve and Enjoy!
Simple Tips for the Best Orzo
- Stir once or twice so the orzo does not stick to the bottom of the pot.
- Add broth slowly if the orzo starts to look dry before it's fully cooked.
- Fresh lemon juice tastes much better than bottled lemon juice.
- Use freshly grated parmesan for the creamiest texture.
Easy Swaps and Add-Ins
This recipe is flexible. Try these simple ideas:
- Add grilled chicken for a protein-packed orzo dinner.
- Stir in cherry tomatoes for a fresh, summery twist.
- Use pecorino cheese instead of parmesan.
- Add red pepper flakes for a little heat.
How to Store Leftover Orzo with Peas
Store leftover orzo with peas in a sealed container in the fridge for up to 3 days. To reheat, add a small splash of broth or water and warm it gently on the stove or in the microwave. This keeps it creamy instead of dry.
For additional food safety guidance, please visit this website.
Frequently Asked Questions
Yes. Fresh peas work well too. Just cook them a little longer if they are not pre-cooked.
Yes, this is a great make-ahead orzo recipe. Just store it in the fridge and reheat with a splash of broth.
Yes, if you use vegetable broth instead of chicken broth, this becomes a fully vegetarian orzo with spinach and peas.
This dish is a great easy side dish for chicken, fish, or shrimp. It also works as a light main meal on its own. For a richer, more indulgent take on orzo, check out my creamy orzo risotto - it's perfect for a cozy dinner.
📖 Recipe
Orzo with Peas (Easy One-Pot Recipe)
Equipment
Ingredients
- 1 cup dried orzo
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1¾-2 cups chicken or vegetable broth
- 1½ cups frozen peas
- 3 oz baby spinach (roughly chopped)
- zest from one lemon
- 3 tablespoons lemon juice
- ¼ teaspoon salt (or more to taste)
- ¼ teaspoon black pepper (or more to taste)
- ¼ cup finely grated parmesan cheese (and more for serving)
Method
- Heat olive oil in a large pot over medium heat. Add orzo and stir for about 2 minutes, until lightly toasted.
- Add garlic to the pot. Stir for about 30 seconds, just until you can smell it. Do not let it brown.
- Pour in chicken broth and stir well. Bring to a gentle boil, then lower the heat to a simmer, covered.
- Let the orzo cook, stirring once or twice, until al dente, about 10-14 minutes. Add a splash more broth if the pot looks dry.
- Stir in frozen peas and baby spinach. Cook for 2 to 3 minutes, until the peas are warm and the spinach is soft.
- Turn off the heat. Stir in parmesan cheese, lemon zest, and lemon juice. Add salt and pepper to taste.
- Give it one more stir and serve warm. Top with extra parmesan if you like.
Rika says
I make this all the time and it's become one of my go-to meals. It's light and refreshing but still filling, thanks to the parmesan and lemon. I love that it works both ways: as a light main dish on its own, or as a simple side next to grilled chicken or fish. Hope you enjoy it as much as I do!