Best Fresh & Easy Vegetarian Lemon Garlic Orzo
There is something so special about a meal that feels like a warm hug at the end of a long day. This vegetarian lemon garlic orzo recipe is one of my absolute favorites for busy weeknights when I want something wholesome without any fuss. It is a wonderful gluten-free friendly option that brings a little bit of sunshine to your dinner table.
Equipment
- sauté pan
- medium pot
- zester
- Colander
- Wooden spoon
Ingredients
- 1 cup gluten-free orzo
- 2 tablespoons olive oil
- 3 cloves garlic finely minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups baby spinach
- 1/4 cup vegan feta or nutritional yeast
- salt and pepper to taste
- chopped fresh herbs optional, for garnish
Instructions
- Boil a pot of salted water and cook the gluten-free orzo according to the package instructions until al dente. Drain and reserve 1/4 cup of the cooking water.
- In a sauté pan, heat olive oil over medium heat. Add the finely minced garlic and cook until fragrant, about 1-2 minutes.
- Stir in the cooked orzo, reserved pasta water, lemon zest, and lemon juice. Mix gently to combine.
- Add baby spinach and cook for 1-2 minutes until just wilted. Season with salt and pepper.
- Remove from heat. Sprinkle vegan feta or nutritional yeast on top and garnish with chopped herbs if desired. Serve immediately.
Notes
Since gluten-free grains can be a bit different, picking the right brand is key. I often look for brands like Jovial or Le Veneziane because they hold their shape beautifully. To keep your texture perfect, don’t overcook the orzo. Reserve pasta water for extra creaminess, or stir in a spoonful of vegan cream cheese. Always taste before serving and adjust with lemon or salt as needed.
You can swap ingredients seasonally. Use ditalini or acini de pepe as alternatives (gluten-free), sunflower seeds for pine nuts, and dried herbs in place of fresh (use 1/3 the amount). Roasted broccoli or kale can replace spinach. For balance, pair this with a crisp green salad or lentils for extra protein.
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of broth. You can freeze it for up to 2 months, then thaw and warm gently before serving.