What is one pot lemon orzo pasta made of?

One Pot Lemon Orzo Pasta is made with orzo pasta, fresh lemon (both zest and juice), garlic, onion, broth, olive oil, and often a sprinkle of Parmesan cheese. This easy meal brings all the ingredients together in a single pot, making for minimal cleanup and maximum flavor. Many cooks like to add spinach or herbs for extra color and nutrition.

Can I add vegetables or protein to lemon orzo pasta?

Yes, you can easily add vegetables and protein to One Pot Lemon Orzo Pasta. Stir in baby spinach, peas, asparagus, or roasted red peppers for more color and flavor. For protein, try cooked chicken, shrimp, or even salmon. These simple additions help turn your One Pot Lemon Orzo Pasta into a filling and satisfying meal, much like my Mediterranean Chicken Zucchini Bake or Chicken Sausages with Zucchini Pasta .

How do I keep orzo from overcooking in a one pot meal?

To keep orzo from overcooking in One Pot Lemon Orzo Pasta, measure your liquid carefully and stir often, especially during the last few minutes. Stop cooking when the orzo is just al dente, as it will continue to soften while resting. If you prefer a looser texture, add a splash of broth before serving. This method works well in other one-pot recipes like my One Pot French Onion Pasta and Ground Beef Orzo with Tomato Cream Sauce .

Can I make lemon orzo pasta ahead of time?

Definitely! You can make One Pot Lemon Orzo Pasta ahead of time and store it in the refrigerator for up to three days. When reheating, simply add a splash of broth to revive its creamy texture. This pasta also freezes well for up to a month. For more make-ahead and freezer-friendly ideas, explore Dump and Bake Chicken Tzatziki Rice and Baked Feta Potatoes .

One Pot Lemon Orzo Pasta: 5 Powerful Tips for Amazing Weeknight Meals

Ingredients

Scale

2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 cup orzo pasta
2 cups low-sodium chicken or vegetable broth
Zest and juice of 1 large lemon
½ teaspoon salt (plus more to taste)
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 cups baby spinach (optional)
1 cup cooked, shredded chicken or sautéed shrimp (optional)
2 tablespoons chopped fresh parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté until soft, about 2–3 minutes.
Stir in garlic and orzo. Cook, stirring frequently, for 1–2 minutes until orzo is lightly toasted.
Pour in broth, lemon zest, lemon juice, salt, and pepper. Stir to combine.
Bring to a boil, then reduce heat to a simmer. Stir frequently and cook for 7–9 minutes, until orzo is just tender and most liquid is absorbed.
Add Parmesan cheese and spinach (if using). Stir until spinach wilts and sauce is creamy.
Stir in cooked chicken or shrimp, if desired, and heat through.
Taste and adjust salt and pepper as needed. Remove from heat.
Serve warm, garnished with fresh parsley and extra lemon wedges if you like.

Notes

For vegetarian: use vegetable broth and skip chicken or shrimp.
For a looser sauce, add a splash more broth before serving.
Swap spinach for kale or peas if you want to mix it up.
Leftovers keep well in the fridge for up to 3 days. Add a splash of broth when reheating to maintain creaminess.

Author: Paula
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mediterranean-inspired