One-Pan Orzo with Spinach and Feta NYT Recipe

Being subscribed to the NYT cooking email list has its perks. Every once in a while a recipe crosses my inbox that I just have to try. The latest one was for this meatless one-pan orzo that checks all my boxes. A low effort cook with minimal prep and cleaning is right up my wheelhouse. Let’s cook.

I had to run to the grocery store to stock up on most of these ingredients, but nothing rare is required. I started with the mise en place which consisted or mincing garlic, chopping the scallions, and pre-rationing out the peas and orzo. Easy peasy to have everything organized and ready to go:

I had everything required to the T minus a small mishap of buying a 6 oz bag of spinach when the recipe calls for 8 oz. No biggie. Looking back now I also didn’t chop them, but I can safely say that wasn’t necessary. Then I set my timer and got to work with my one pot carrying the load.

My favorite parts of the 33 minute cook was the aromas when I first browned the garlic and scallions, as well as the lemon zest. Everything was very straightforward to follow with no ambiguity. The conclusion was a hearty looking pot that I’m ready to try

All well and dandy, but what’s most important is the taste. The fruits of my labor was a delicious marrying of flavors with me as the officiant. The orzo was cooked perfectly and the perfect vehicle to complement all of the other components at play. The spinach soaked up all of the buttery garlic and scallion flavor. It gave all of the taste while letting other textures work their magic. The feta cheese provided a creaminess that the dish needed while the lemon zest combined with dill sang. The author nailed it when describing how that zest brightens the dish. Lastly, the peas add a pop and extra freshness to the dish that livens it up just a bit more. Delish.

One other point of emphasis is just how easy it is to keep the kitchen clean with this dish. While the orzo was simmering and soaking up all the liquid, I was cleaning up anything used during the prep (which wasn’t much.) This allowed me to fully enjoy my meal without worrying about a troublesome cleanup after. My main complaint is that after eating a bowl, I wasn’t full. If a protein was added such as fish, it’d be perfect and easily in the 900’s.

If you would like to try this dish yourself, the link is here: Link

Rating: 818/1000