Description
Leek, Pea & Spinach Orzo is a vibrant, quick, and healthy dinner recipe combining tender orzo pasta with the gentle sweetness of leeks, fresh peas, and nutrient-rich spinach. This colorful and veggie-packed dish offers bright flavors and a comforting texture, perfect as a hearty vegetarian meal or versatile base paired with proteins. Ready in under 30 minutes, it’s ideal for busy weeknights when you want wholesome, delicious food with minimal fuss.
Ingredients
Scale
Produce
- 2 medium leeks, thinly sliced and rinsed thoroughly
- 1 cup fresh peas (or frozen peas, thawed)
- 2 cups baby spinach leaves
- 2 cloves garlic, minced
- Fresh herbs (basil or parsley), for garnish
Pasta & Grains
- 1 cup dry orzo pasta (use gluten-free orzo for gluten-free option)
Liquids & Oils
- 2 cups vegetable broth (preferably low-sodium)
- 2 tablespoons olive oil
Dairy & Alternatives
- ¼ cup grated Parmesan cheese (optional; substitute nutritional yeast for dairy-free)
Instructions
- Prepare the vegetables: Thinly slice the leeks and rinse thoroughly to remove any dirt trapped between the layers. Mince the garlic cloves. Set aside fresh peas and baby spinach so they are ready to add during cooking.
- Cook the leeks and garlic: Heat olive oil in a large skillet over medium heat. Add the sliced leeks and minced garlic, sautéing for about 5 minutes until they become soft and fragrant.
- Toast the orzo: Add the dry orzo to the skillet and stir continuously for 1 to 2 minutes, allowing the orzo to lightly brown and absorb flavors from the leeks and garlic.
- Add broth and cook the orzo: Pour in the vegetable broth, bring the mixture to a simmer, then reduce heat to low. Cover the skillet and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes.
- Stir in peas and spinach: Fold in the fresh peas and baby spinach. Cook for an additional 2 to 3 minutes until the spinach wilts and peas are warmed through.
- Finish and serve: Remove from heat and gently mix in Parmesan cheese and fresh herbs if using. Season with salt and pepper to taste. Serve warm and enjoy.
Notes
- Rinse leeks thoroughly to remove dirt trapped between layers.
- Use low-sodium vegetable broth to better control saltiness and highlight natural flavors.
- Do not overcook peas; add them towards the end to keep their vibrant color and crisp texture.
- Toast the orzo gently to develop a subtle nuttiness that enhances the dish.
- Finish with fresh herbs like basil or parsley for added brightness and aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American / Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Keywords: leek orzo, pea spinach orzo, quick healthy dinner, vegetarian orzo, gluten free pasta recipe, easy weeknight dinner
