Print

Mediterranean Orzo Skillet

Mediterranean orzo skillet with feta cheese, Kalamata olives, and fresh spinach in a large pan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, one-pan Mediterranean orzo skillet with sun-dried tomatoes, spinach, Kalamata olives, and crumbled feta. A quick vegetarian dinner ready in 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup orzo pasta (uncooked)
  • 1 1/2 cups vegetable broth (or chicken broth)
  • 1 can (14.5-ounce) diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups fresh spinach
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley or dill, chopped, for garnish
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large 12-inch skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring occasionally, until softened and just golden at the edges. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  2. Add the uncooked orzo to the skillet. Toast for 1 minute, stirring the entire time, until a faint nutty aroma develops.
  3. Pour in the vegetable broth and the undrained diced tomatoes. Add the sun-dried tomatoes, Kalamata olives, oregano, and red pepper flakes if using. Season with salt and pepper and stir well to combine.
  4. Bring the mixture to a simmer over medium heat, then reduce to medium-low. Cover and cook for 10 to 12 minutes, stirring once or twice, until orzo is al dente and most of the liquid is absorbed. If the skillet looks dry before pasta is cooked, add broth 1/4 cup at a time and cover again.
  5. Remove the lid and stir in the fresh spinach. Cook uncovered for 1 to 2 minutes, stirring until completely wilted.
  6. Turn off the heat. Stir in the lemon juice and half the crumbled feta. Taste and adjust seasoning with salt and pepper.
  7. Serve immediately topped with the remaining feta and fresh parsley or dill.

Notes

  • Orzo absorbs liquid quickly. Add broth in 1/4 cup increments if the skillet gets dry before the pasta finishes cooking.
  • Stir in lemon juice and feta off the heat to preserve bright flavor and prevent rubbery feta texture.
  • To make vegan, omit feta or use a plant-based feta alternative.
  • For extra protein, stir in a rinsed 15-ounce can of chickpeas when adding the broth.
  • Tastes great at room temperature, making it ideal for packed lunches. Does not freeze well – best enjoyed fresh or within 3 days refrigerated.

Nutrition

Find it online: https://www.benefitiany.com/mediterranean-orzo-skillet/