Creamy Lemon Orzo with Spinach and Peas

Creamy Lemon Orzo with Spinach and Peas

**Ingredients:**

– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup orzo pasta
– 2 cups vegetable broth
– 1 cup frozen peas
– 2 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Zest and juice of 1 lemon
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon slices (for garnish)

**Instructions:**

1. **Sauté the Onion and Garlic:**
– In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

2. **Cook the Orzo:**
– Add the orzo pasta to the skillet and stir to coat with the oil, onion, and garlic mixture. Cook for about 2 minutes, allowing the orzo to toast slightly.

3. **Add the Broth:**
– Pour in the vegetable broth and bring to a simmer. Cook the orzo, stirring occasionally, until most of the liquid is absorbed and the orzo is tender, about 8-10 minutes.

4. **Add the Peas and Spinach:**
– Stir in the frozen peas and fresh spinach leaves. Cook for another 2-3 minutes until the peas are heated through and the spinach is wilted.

5. **Make it Creamy:**
– Reduce the heat to low and stir in the grated Parmesan cheese and heavy cream. Mix until the cheese is melted and the mixture is creamy.

6. **Add Lemon:**
– Add the lemon zest and juice to the skillet. Stir well to combine. Season with salt and pepper to taste.

7. **Serve:**
– Remove from heat and garnish with fresh parsley and lemon slices. Serve hot.