Side Dish: United States – Orzo Pasta Tossed with Lemon, Spinach, Pine Nuts, and Parsley Gremolata

Serving Size: 4

Approximate Time

Prep 15 min

Cook 9 min

Total 24 min

Ingredients

1 cup (180 g) orzo
2 cups (480 ml) low-sodium chicken broth or water
4 cups (4 oz / 115 g) baby spinach
1 / 4 cup (30 g) pine nuts
2 tbsp (30 ml) extra-virgin olive oil
3 cloves garlic, divided (2 minced, 1 finely grated)
1 lemon (zest and 2 tbsp / 30 ml juice)
1 / 4 cup (15 g) finely chopped fresh parsley
1 / 4 tsp red pepper flakes (optional)
1 / 4 cup (25 g) grated Parmesan (optional)
Salt and freshly ground black pepper to taste

Instructions

Toast the pine nuts in a dry skillet over medium heat, stirring, until golden and fragrant, 3–4 minutes. Transfer to a small bowl.
Bring the broth or water to a boil in a pot. Salt generously, add orzo, and cook until al dente, 7–9 minutes. Reserve 1/4 cup cooking liquid, then drain.
Make the gremolata: In a small bowl, combine parsley, lemon zest, the finely grated clove of garlic, and a pinch of salt. Set aside.
In the skillet, warm olive oil over medium heat. Add the minced garlic and red pepper flakes; cook until fragrant, about 30 seconds. Add spinach and cook, tossing, until just wilted, 1–2 minutes.
Add the drained orzo to the skillet with lemon juice and a splash of reserved cooking liquid. Toss to coat; season with salt and pepper. Stir in half the gremolata and Parmesan if using.
Remove from heat, top with remaining gremolata and toasted pine nuts, and serve alongside the turkey meatballs.