Creamy Lemon Orzo with Peas and Feta
Tender orzo pasta is cooked in a creamy lemon sauce, tossed with sweet green peas, and finished with crumbled feta and fresh herbs. It’s fresh, tangy, and hearty without being heavy.
Time
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients
1 ½ cups orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
3 cups vegetable or chicken broth
1 cup frozen peas
½ cup heavy cream (or half‑and‑half for lighter)
Zest of 1 lemon
Juice of 1 lemon
½ tsp salt, more to taste
¼ tsp black pepper
½ cup crumbled feta cheese
2 tbsp fresh dill or parsley, chopped
Instructions
Toast the orzo
Heat olive oil in a large skillet over medium heat.
Add orzo and sauté 2–3 minutes until lightly golden.
Cook the orzo
Add garlic; saute 30 seconds.
Pour in broth, bring to a boil, then reduce to simmer.
Cook uncovered 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
Make it creamy
Stir in peas, cream, lemon zest, lemon juice, salt, and pepper.
Cook another 2–3 minutes until peas are heated through and sauce is creamy.
Finish with feta & herbs
Remove from heat, stir in crumbled feta and fresh dill or parsley.
Taste and adjust seasoning if needed.
Serve
Enjoy warm as a main dish or alongside grilled chicken or salmon.
Notes & Tips
Extra richness: Add a tablespoon of butter at the end.
Vegan option: Use coconut cream and dairy‑free feta.
Make ahead: Orzo thickens as it sits; add a splash of broth or cream when reheating.
Add protein: Grilled shrimp, chicken, or chickpeas work perfectly.
Frequently Asked Questions
Q: Can I use fresh peas instead of frozen?
Yes — just blanch them first for 2 minutes before adding.
Q: Can I make this without cream?
Absolutely — replace with extra broth for a lighter, risotto‑like texture.
Q: How do I keep orzo from sticking?
Stir often while simmering and don’t overcook.
Nutritional Information
Calories: 340
Protein: 12 g
Fat: 13 g
Carbohydrates: 44 g
Fiber: 4 g
Sugar: 4 g
Sodium: 460 mg