Name: Orzo with Lemon & Artichokes
Ingredients: 1 tbsp olive oil; 2 garlic cloves, minced; 1½ cups orzo pasta; 2½ cups vegetable or chicken broth; Zest and juice of 1 lemon; 1 (14 oz) can artichoke hearts, drained and quartered; 2 cups fresh baby spinach; ¼ cup freshly grated Parmesan cheese (optional, omit for vegan); Salt & black pepper to taste; Optional: pinch of red pepper flakes, 2 tbsp fresh parsley or dill

Ingredients

Scale

1 tbsp olive oil
2 garlic cloves, minced
1½ cups orzo pasta
2½ cups vegetable or chicken broth
Zest and juice of 1 lemon
1 (14 oz) can artichoke hearts, drained and quartered
2 cups fresh baby spinach
¼ cup freshly grated Parmesan cheese (optional, omit for vegan)
Salt & black pepper to taste
Optional: pinch of red pepper flakes, 2 tbsp fresh parsley or dill

Instructions

Toast orzo: In a large skillet, heat olive oil over medium heat. Add orzo; toast 2–3 minutes until lightly golden.
Sauté aromatics: Stir in garlic; cook 30 seconds until fragrant.
Simmer: Pour in broth and lemon zest. Bring to a boil, then reduce heat. Cover and simmer 10–12 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
Finish: Stir in artichoke hearts, spinach, lemon juice, and optional red pepper flakes. Cook 1–2 minutes until spinach wilts.
Add cheese (if using) and season with salt and pepper.
Garnish with fresh herbs and extra lemon zest.

💡 Pro Tips:
– For extra protein, add white beans, chickpeas, or grilled shrimp.
– Use low-sodium broth to control saltiness—artichokes can be salty!
– Finish with a drizzle of good olive oil for richness.

Prep Time & Nutrition (per serving, serves 4):