Lemon Herb Orzo Recipe

Lemon herb orzo is sunshine in a bowl: tiny pasta tossed with lemon zest, fresh herbs and crumbled feta in good olive oil. It works warm as a side or cool as a salad, and it goes with almost everything from the grill. It takes twenty minutes and tastes like a Greek holiday.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

380

Ingredients

• 300 g orzo
• 1 lemon, zested and juiced
• 100 g feta, crumbled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons chopped dill
• 2 tablespoons chopped parsley
• 2 spring onions, sliced
• 1 garlic clove, minced
• Salt and black pepper
• 1 handful baby spinach, optional
• Toasted pine nuts, to serve

Instructions

1. Cook the orzo in salted boiling water until just tender, about 9 minutes.
2. Drain, reserving a little pasta water, and return to the pan.
3. Stir in the olive oil, lemon zest, lemon juice and garlic while the orzo is hot.
4. Fold in the feta, dill, parsley, spring onions and spinach if using.
5. Loosen with a splash of pasta water if needed and season well.
6. Serve warm or at room temperature, scattered with pine nuts.

Pro tips

• Cook the orzo just until tender; it keeps cooking in the pan.
• Add the lemon and herbs off the heat so they stay bright.
• Reserve pasta water; it makes the orzo silky.
• Crumble the feta in last so some pieces stay chunky.

Frequently asked questions