One-Pan Orzo with Spinach and Feta

🥘 Ingredients

• baby spinach leaves
  8 oz
• feta cheese
  3/4 c
• fresh herbs
  1 c
• frozen peas
  1/2 c
• garlic
  3 cloves
• kosher salt
  1 tsp
• lemon zest
  1 tsp
• low-sodium vegetable stock
  1.75 c
• orzo
  1 c
• scallions
  4 large
• unsalted butter
  2 Tbsp

🍳 Cookware

• 10-inch skillet

1. 1

   Heat a 10-inch skillet over medium heat. Melt unsalted butter , then add three-quarters of the scallions (trimmed and thinly sliced) and all the garlic (minced). Cook, stirring frequently, until softened, about ⏱️ 3 minutes .

   unsalted butter: 2 Tbsp, scallions: 4 large, garlic: 3 cloves
2. 2

   Stir in the coarsely chopped baby spinach leaves in batches if necessary. Add kosher salt and cook until the spinach is just wilted, 2 to ⏱️ 5 minutes .

   baby spinach leaves: 8 oz, kosher salt: 1/2 tsp
3. 3

   Pour in the low-sodium vegetable stock and bring to a simmer. Stir in the orzo , lemon zest , and the remaining kosher salt .

   low-sodium vegetable stock: 1.75 c, orzo: 1 c, lemon zest: 1 tsp, kosher salt: 1/2 tsp
4. 4

   Cover the skillet and reduce heat to medium-low. Simmer until the orzo is nearly cooked through and most of the liquid has been absorbed, 10 to ⏱️ 14 minutes , stirring once or twice to prevent sticking.
5. 5

   Stir in the feta cheese (crumbled), frozen peas (thawed, optional), and chopped fresh herbs (dill, parsley, or cilantro). Cover the pan and cook for ⏱️ 1 minute more to finish the orzo and warm the peas.

   feta cheese: 3/4 c, frozen peas: 1/2 c, fresh herbs: 1 c
6. 6

   Garnish with the reserved scallions and extra feta. Serve warm.