Creamy Lemon Orzo Pasta with Feta
One-pot Creamy Lemon Orzo Pasta with Feta is the side dish you didn’t know you needed! This easy orzo recipe is made with lemon zest, crumbled feta cheese, and fresh dill tossed into velvety pasta. You only need a few pantry staples and about 30 minutes, making it perfect for busy weeknights or last-minute get-togethers.
Servings: 4
Calories: 293kcal
Equipment
- Medium saucepan or dutch oven.
- Wooden spoon or silicone spatula
- Microplane or fine grater (for lemon zest)
Ingredients
- 1 cup orzo pasta
- 1 tablespoon butter
- 1 small shallot finely diced
- 2 cloves garlic minced
- 1½ cups low-sodium chicken broth
- ¼ cup heavy cream
- 1 lemon zested and juiced
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- salt and black pepper to taste
- Optional garnish: More dill and lemon zest.
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the finely minced shallot and cook for 2–3 minutes, stirring often, until soft and fragrant—but not browned.
- Stir in the garlic and cook for 30 seconds, just until fragrant. Keep the heat moderate so it doesn’t burn.
- Add the orzo directly into the pan. Stir for about 1 minute to coat it in the buttery aromatics and lightly toast it for extra flavor.
- Pour in the chicken broth and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Reduce heat to low. Stir in the heavy cream, lemon zest, and lemon juice. Let it warm through for 1–2 minutes, just until creamy.
- Turn off the heat. Fold in the feta and chopped dill. Taste and season with salt and black pepper as needed.
- Spoon into bowls and garnish with extra dill, feta, and lemon zest if desired.
Video
Notes
Storage Store leftover lemon orzo in an airtight container in the fridge for up to 4 days.
Freeze This dish doesn't freeze well due to the dairy.
Reheat: Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it.
Substitutions
- Orzo: Try acini di pepe, ditalini, or pearl couscous.
- Heavy Cream: Use half and half or a blend of milk and cream cheese.
- Feta Cheese: Swap with goat cheese or shredded parmesan if feta isn’t your preference.
- Fresh Dill: Try basil, or thyme if dill isn’t available.
Nutrition
Calories: 293kcal | Carbohydrates: 34g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 271mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 16mg | Calcium: 127mg | Iron: 1mg
