Lemon and Spinach Orzo
Makes: 4 servings (about 2½ cups) Total time: 25 minutes
|3⁄4||3/4cup diced onion|
|1||1Tbsp. olive oil|
|1||1Tbsp. minced fresh garlic|
|1||1cup dry orzo pasta|
|1||1cup low-sodium chicken broth, hot|
|1||1cup water, hot|
|OFF HEAT, STIR IN:|
|3||3cups stemmed fresh baby spinach|
|2||2Tbsp minced lemon zest|
|1||1Tbsp. unsatled butter|
|1||1tsp. each kosher salt and black pepper|
|1⁄4||1/4tsp. freshly ground nutmeg|
Sauté onion in oil in a saucepan over medium-high heat until softened, 3–5 minutes. Add garlic; cook until fragrant, 1 minute.
Add orzo and stir to coat with oil; cook 1–2 minutes. Stir in broth and water, stirring often until liquid is absorbed and orzo is cooked, 9–10 minutes.
Off heat, stir in spinach, zest, butter, salt, pepper, and nutmeg until spinach wilts.
Per serving: 261 cal; 7g total fat (3g sat); 8mg chol; 531mg sodium; 42g carb; 3g fiber; 8g protein (3g sugars)