Creating Instacart page...
Cheesy Lemon Orzo
Ingredients
2 tablespoons
olive oil
1
shallot, diced
2 cloves
garlic, minced
1 ½ cups
orzo pasta
½ teaspoon
salt
¼ teaspoon
black pepper
¼ teaspoon
crushed red pepper
3 ½ cups
vegetable or chicken stock
1 small
lemon, juice and zest
1 5 ounce container
baby spinach (about 5 cups packed)
½ cup
frozen peas
½ cup
ricotta cheese
¼ cup
grated parmesan cheese
Instructions
STEP 1
Add olive oil to a medium Dutch oven and set over low heat.,
STEP 2
Add shallots and sauté for 3 to 4 minutes, or until softened. Add garlic and cook for an additional 30 seconds, or until fragrant.,
STEP 3
Add orzo and toast for 1 to 2 minutes, or until it smells nutty. Add salt, pepper, red pepper flakes, stock, lemon zest and juice and bring to a boil.,
STEP 4
Reduce heat to a simmer, cover and cook for about 18 minutes, stirring occasionally, until the orzo is tender and almost all of the liquid has been absorbed.,
STEP 5
Once the orzo is tender, uncover and add spinach and peas. Cook for about 3 minutes, stirring often, or until the spinach is wilted and the peas are bright green and tender.,
STEP 6
Remove from heat and add ricotta and parmesan cheese. Stir until the cheese is melted and well blended and serve warm.
Nutrition Facts
(per serving)
Calories:
372 calories
Servings:
4 servings
Carbohydrates:
42 g
Fat:
16 g
Fiber:
4 g
Protein:
18 g
Sugar:
2 g
Meal Effort
Preparation:
7 minutes
Cook:
30 minutes
Total:
37 minutes