Flavorful Greek Orzo Pasta Recipe: A Tangy Weeknight Delight (Print Version)

Flavorful Greek Orzo Pasta Recipe is a quick, zesty dinner. My simple method brings bright Mediterranean tastes to your table, perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Vegetarian (if using vegetable broth)

# Ingredients:

→ Base Ingredients

01 - 1 tbsp olive oil
02 - 1 small red onion, finely diced
03 - 3-4 cloves garlic, minced
04 - 1 tsp dried oregano
05 - 1 cup orzo pasta, uncooked
06 - 2 cups chicken or vegetable broth (low sodium preferred)

→ Fresh Flavors & Veggies

07 - 1 pint cherry tomatoes, halved
08 - 2 cups fresh spinach
09 - 1/4 cup fresh dill, chopped
10 - 1/4 cup fresh parsley, chopped
11 - 1 lemon (zest and juice)

→ Creamy & Cheesy Elements

12 - 4 oz feta cheese, crumbled

→ Seasonings & Spices

13 - Salt to taste
14 - Freshly ground black pepper to taste

# Instructions:

01 - Grab a large, deep skillet or a Dutch oven. Drizzle in a generous glug of olive oil and set it over medium heat. Once it’s shimmering, toss in your finely diced red onion. Let it soften for about 3-4 minutes, stirring occasionally. You want it translucent, not browned. Then, add your minced garlic and the dried oregano. Oh, the smell! This is where the magic starts, honestly. Stir constantly for about 30 seconds until the garlic is fragrant – don't let it burn, that's a mistake I've made, and burnt garlic is just sad.
02 - Next up, pour in the uncooked orzo pasta. Give it a good stir with the onion and garlic mixture, letting it toast for about a minute. This step adds a lovely nutty depth, trust me. Then, tumble in your halved cherry tomatoes. Stir everything together and let the tomatoes cook for another 2-3 minutes, just until they start to soften and release some of their juices. You’ll see them start to get a little jammy, which is exactly what we want!
03 - Now for the liquid! Pour in the chicken or vegetable broth. Give it a good stir, making sure no orzo is sticking to the bottom. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 10-12 minutes. This is where I always remind myself to set a timer! The orzo should absorb most of the liquid and be tender but still have a little bite – al dente is key here, nobody wants mushy pasta!
04 - Once the orzo is cooked, take the skillet off the heat. Stir in the fresh spinach, fresh dill, and fresh parsley. The residual heat will be enough to wilt the spinach perfectly. Add the zest of one lemon and a good squeeze of its juice – a little extra splash is always welcome in my kitchen. Give everything a gentle stir until the spinach has just barely wilted and the herbs are evenly distributed. It smells so bright and vibrant at this stage, it’s truly wonderful.
05 - Now for the cheesy goodness! Crumble in most of your feta cheese, reserving a little bit for garnish. Gently fold it into the orzo mixture. The feta will soften slightly and melt into the pasta, creating little pockets of salty, creamy deliciousness. This is where the dish really comes together. I sometimes add a bit more feta than the recipe calls for because, well, I love feta!
06 - Taste and adjust the seasoning with salt and pepper if needed. Sometimes it needs a little extra salt, sometimes not, depending on your broth. Transfer the Flavorful Greek Orzo Pasta Recipe to serving bowls. Garnish with the reserved crumbled feta, maybe a few extra sprigs of fresh dill or parsley, and another tiny drizzle of olive oil. Serve immediately! The flavors are best when warm and fresh, but honestly, I've eaten it cold straight from the fridge and it's still pretty darn good.

# Notes:

01 - Don't overcook the orzo; it turns mushy so fast, al dente is your friend!
02 - Leftovers are fantastic reheated gently on the stovetop with a splash of broth to prevent drying.
03 - If you don't have fresh dill, a tiny pinch of dried dill can work, but fresh is truly best for flavor.
04 - Serving with crusty garlic bread is my absolute favorite way to enjoy this dish.

# Equipment Needed:

01 - Large deep skillet or Dutch oven
02 - cutting board
03 - knife
04 - lemon zester

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 20-25g
Total Carbohydrate: 50-60g
Protein: 15-20g

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