Easy Lemon Dill Orzo Bright Mediterranean Orzo Recipes

Instructions:

1. Heat a small frying pan over medium-low heat. Add pine nuts and toast, stirring constantly, until fragrant and lightly golden (about 3-4 minutes). Immediately remove from the pan and set aside.
2. In a large saucepan, heat 2 Tbsp of olive oil over medium heat. Add minced shallot and cook until softened (3 minutes). Add sliced garlic and cook for 1 minute until fragrant.
3. Add the dry orzo to the saucepan. Stir constantly for 2 minutes until the edges look slightly opaque to toast the pasta.
4. Pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the liquid is mostly absorbed and the orzo is tender (al dente).
5. Remove the saucepan from the heat. Stir in the fresh spinach vigorously until it wilts down completely into the hot pasta (about 1 minute).
6. Stir in the remaining 1 Tbsp olive oil, lemon zest, lemon juice, and chopped dill. Season generously with salt and pepper.
7. Gently fold in half of the crumbled feta cheese.
8. Divide the orzo among bowls. Top each serving with the remaining feta, the toasted pine nuts, and an extra crack of black pepper.