Lemon Basil Orzo With Cherry Tomatoes & Spinach – Bright, Fresh, and Weeknight-Friendly
This Lemon Basil Orzo with Cherry Tomatoes & Spinach is the kind of dish that feels like sunshine in a bowl. It’s light but satisfying, simple to make, and bursting with fresh flavors. Think tangy lemon, peppery basil, juicy tomatoes, and tender orzo all tossed together in a silky, garlicky finish.
It works as a quick dinner, a side dish for grilled proteins, or a make-ahead lunch you’ll look forward to. If you love fresh, clean flavors, this one’s going on repeat.
Lemon Basil Orzo With Cherry Tomatoes & Spinach - Bright, Fresh, and Weeknight-Friendly
Ingredients
- Orzo: About 12 ounces (340 g). It cooks quickly and has a great, tender bite.
- Cherry or grape tomatoes: 2 cups, halved.Sweet, juicy, and ideal for quick cooking.
- Fresh spinach: 4–5 cups (about 4 ounces). Baby spinach wilts fast and blends seamlessly.
- Fresh basil: 1 cup loosely packed, chopped or thinly sliced. Brings the aromatic lift.
- Lemon: Zest of 1 lemon and 3–4 tablespoons juice.Freshly squeezed is key.
- Garlic: 2–3 cloves, finely minced. Adds savory backbone.
- Extra-virgin olive oil: 3–4 tablespoons. For sautéing and finishing.
- Butter (optional): 1–2 tablespoons for richness and a silky finish.
- Parmesan (optional): 1/3 cup freshly grated.Adds saltiness and depth.
- Red pepper flakes (optional): A pinch for gentle heat.
- Kosher salt and black pepper: To taste.
- Reserved pasta water: About 1/2 cup to loosen and gloss the orzo.
Instructions
- Boil the orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook until just al dente, usually 8–9 minutes. Scoop out about 1 cup of the starchy pasta water, then drain.
- Prep your aromatics: While the orzo cooks, halve the tomatoes, mince the garlic, zest the lemon, and chop the basil.Measure your spinach so it’s ready to add quickly.
- Sauté the garlic: In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the garlic and a pinch of red pepper flakes. Cook 30–45 seconds, just until fragrant.Don’t brown it.
- Soften the tomatoes: Add the halved cherry tomatoes and a pinch of salt. Cook 2–3 minutes until they look glossy and just begin to slump, releasing a bit of juice.
- Add the spinach: Pile in the spinach and toss. It will wilt quickly in 1–2 minutes.If the pan looks dry, add a splash of reserved pasta water.
- Toss in the orzo: Add the drained orzo to the skillet. Pour in 1–2 tablespoons olive oil and the butter, if using. Toss to coat, adding reserved pasta water a little at a time until it looks silky and loose.
- Brighten with lemon: Stir in the lemon zest and 3 tablespoons lemon juice.Taste and add more juice if you like it punchier. Season with salt and black pepper.
- Finish with basil and parmesan: Take the pan off the heat. Fold in the basil and parmesan (if using).The residual warmth will bloom the basil and melt the cheese.
- Adjust and serve: Taste again. Add more salt, pepper, or lemon as needed. Drizzle with a final swirl of olive oil for gloss and serve warm.
What Makes This Recipe So Good
- Bright, balanced flavors: Lemon and basil bring freshness, while garlic and olive oil add warmth and depth.
- Fast and weeknight-friendly: You can get this on the table in about 25 minutes with minimal fuss.
- Versatile: Serve it warm as a main or side, or enjoy it chilled as a light pasta salad.
- Nutritious without being heavy: Spinach and tomatoes add fiber and vitamins, and you control the richness.
- Customizable: Add feta, grilled chicken, shrimp, or chickpeas to make it your own.
What You’ll Need
- Orzo: About 12 ounces (340 g). It cooks quickly and has a great, tender bite.
- Cherry or grape tomatoes: 2 cups, halved.
Sweet, juicy, and ideal for quick cooking.
- Fresh spinach: 4–5 cups (about 4 ounces). Baby spinach wilts fast and blends seamlessly.
- Fresh basil: 1 cup loosely packed, chopped or thinly sliced. Brings the aromatic lift.
- Lemon: Zest of 1 lemon and 3–4 tablespoons juice.
Freshly squeezed is key.
- Garlic: 2–3 cloves, finely minced. Adds savory backbone.
- Extra-virgin olive oil: 3–4 tablespoons. For sautéing and finishing.
- Butter (optional): 1–2 tablespoons for richness and a silky finish.
- Parmesan (optional): 1/3 cup freshly grated.
Adds saltiness and depth.
- Red pepper flakes (optional): A pinch for gentle heat.
- Kosher salt and black pepper: To taste.
- Reserved pasta water: About 1/2 cup to loosen and gloss the orzo.
Step-by-Step Instructions
- Boil the orzo: Bring a large pot of salted water to a rolling boil. Add the orzo and cook until just al dente, usually 8–9 minutes. Scoop out about 1 cup of the starchy pasta water, then drain.
- Prep your aromatics: While the orzo cooks, halve the tomatoes, mince the garlic, zest the lemon, and chop the basil.
Measure your spinach so it’s ready to add quickly.
- Sauté the garlic: In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the garlic and a pinch of red pepper flakes. Cook 30–45 seconds, just until fragrant.
Don’t brown it.
- Soften the tomatoes: Add the halved cherry tomatoes and a pinch of salt. Cook 2–3 minutes until they look glossy and just begin to slump, releasing a bit of juice.
- Add the spinach: Pile in the spinach and toss. It will wilt quickly in 1–2 minutes.
If the pan looks dry, add a splash of reserved pasta water.
- Toss in the orzo: Add the drained orzo to the skillet. Pour in 1–2 tablespoons olive oil and the butter, if using. Toss to coat, adding reserved pasta water a little at a time until it looks silky and loose.
- Brighten with lemon: Stir in the lemon zest and 3 tablespoons lemon juice.
Taste and add more juice if you like it punchier. Season with salt and black pepper.
- Finish with basil and parmesan: Take the pan off the heat. Fold in the basil and parmesan (if using).
The residual warmth will bloom the basil and melt the cheese.
- Adjust and serve: Taste again. Add more salt, pepper, or lemon as needed. Drizzle with a final swirl of olive oil for gloss and serve warm.
Keeping It Fresh
- Storage: Refrigerate in an airtight container for 3–4 days.
- Revive leftovers: Add a splash of water or olive oil and warm gently on the stove or in the microwave.
A squeeze of fresh lemon right before serving brings it back to life.
- Serve chilled: This makes a great next-day pasta salad. If serving cold, add a bit more lemon juice and olive oil to wake up the flavors.
- Avoid over-wilting: If you know you’ll store it, add half the spinach during cooking and the rest just before eating for a fresher texture.
Benefits of This Recipe
- Nutrient-dense: Spinach offers iron and folate, while tomatoes bring vitamin C and antioxidants like lycopene.
- Light but satisfying: Orzo provides steady energy without the heaviness of cream sauces.
- Flexible for different diets: You can make it vegetarian as written, skip the cheese for dairy-free, or use gluten-free orzo.
- Budget-friendly: Uses simple, easy-to-find ingredients with lots of flavor payoff.
What Not to Do
- Don’t overcook the orzo: Mushy pasta will soak up too much liquid and lose its texture.
- Don’t scorch the garlic: Burnt garlic turns bitter and will overpower the dish.
- Don’t skip the zest: Lemon zest adds fragrance and depth that lemon juice alone can’t match.
- Don’t forget to reserve pasta water: It’s your best tool for a glossy, cohesive sauce.
- Don’t drown it in cheese: Parmesan should enhance, not mask, the bright lemon-basil flavor.
Recipe Variations
- Lemony feta version: Swap parmesan for crumbled feta and add a handful of kalamata olives for a tangy, Mediterranean vibe.
- Protein boost: Toss in grilled chicken, seared shrimp, or a can of drained chickpeas. Season proteins simply with salt, pepper, and lemon.
- Roasted tomatoes: Roast cherry tomatoes at 400°F (200°C) with olive oil and salt for 15–20 minutes for deeper sweetness.
- Herb swap: Try a mix of basil and parsley or add a little fresh mint for cool brightness.
- Garlic-lemon panko: Toast panko in olive oil with a pinch of garlic powder and lemon zest.
Sprinkle on top for crunch.
- Dairy-free: Skip butter and cheese, and finish with extra olive oil and a spoonful of toasted pine nuts.
- Gluten-free: Use a quality gluten-free orzo and cook slightly under package directions to maintain texture.
FAQ
Can I use another pasta shape?
Yes. Small shapes like ditalini, small shells, or orecchiette work well. Adjust cooking time and use the same technique with reserved pasta water.
What if I don’t have fresh basil?
Use a smaller amount of finely chopped parsley for freshness.
Avoid dried basil here; it won’t deliver the same bright flavor. If needed, a little fresh thyme can complement the lemon nicely.
How can I make it creamier?
Stir in a splash of heavy cream or a scoop of mascarpone at the end, or add a spoonful of ricotta on top. Keep the lemon bright so it doesn’t taste heavy.
Is this good for meal prep?
Absolutely.
Store portions in the fridge and add a squeeze of lemon and a drizzle of olive oil before serving. It’s great warm or cold.
Can I add more vegetables?
Yes. Zucchini, asparagus tips, or peas work well.
Sauté or blanch them briefly so they stay crisp-tender and don’t water down the dish.
What protein pairs best?
Grilled or roasted chicken, seared shrimp, salmon, or even canned tuna in olive oil are excellent. For vegetarian, use chickpeas or white beans.
How do I keep the orzo from clumping?
Toss the drained orzo with a bit of olive oil and add it to the skillet while still warm. Use reserved pasta water to loosen as needed.
Can I make it without garlic?
Yes.
Increase the lemon zest slightly and add a touch more parmesan or a pinch of shallot for savory depth.
Final Thoughts
Lemon Basil Orzo with Cherry Tomatoes & Spinach is bright, simple, and endlessly adaptable. It’s the kind of recipe that makes weeknights easier while still feeling special. Keep a lemon, some basil, and a box of orzo on hand, and you’ve always got a fresh, flavorful meal in your back pocket.
Serve it as a main, a side, or a lunch—and tweak it to fit whatever you’re craving.
