This easy Orzo with Bacon, Leeks, Peas, Spinach and Lemon is a one-pot meal that’s sure to become a regular on your dinner rotation!
Ingredients
- 6 slices center-cut bacon, chopped
- 1 leek, white parts only, chopped
- 1 cup frozen peas
- 1 cup dry orzo
- 3 cups low sodium chicken broth
- 2 cups packed baby spinach
- ¼ cup freshly grated parmesan
- 1 medium lemon, zested and cut into wedges
- Freshly ground black pepper, to taste
Directions
- Place the chopped bacon in a large, heavy-bottom sauce pot or Dutch oven. Cook the bacon over medium-high heat for 6 to 8 minutes, or until crispy.
- Add the leeks and sauté until soft, 3 to 4 minutes. Add the peas and sauté for 1 minute more.
- Add the orzo and chicken broth, stir to combine then bring to a boil. Reduce heat to medium-low and simmer 10 minutes, stirring every few minutes, scraping the bottom of the pot to make sure the orzo doesn’t stick.
- Remove from the heat, add the spinach, stir, then cover for a couple minutes or until the spinach has wilted. Top with parmesan, lemon zest and black pepper and serve with lemon wedges on the side.
