One-Pot Lemony Orzo with Chicken Sausage and Spinach
, 30 min, 4
A bright, one-pot pasta with browned chicken sausage, orzo simmered in broth, and finished with lemon, spinach, and peas.
| prepHave all ingredients measured and prepped before starting. | ||||||
| 1 teaspoon dried oregano | Mix spices, set aside | Add spices & orzo, toast 30–60 sec until golden | Add broth & 3/4 cup water, scrape bottom | Bring to boil, cover, simmer 9–12 min until orzo al dente | Stir in peas, spinach, lemon juice & zest, parmesan | Return sausage, stir 2 min until spinach wilts |
| 1 teaspoon dried rosemary | ||||||
| 1 teaspoon kosher salt | ||||||
| 1/2 teaspoon ground black pepper | ||||||
| 2 teaspoons olive oil | Heat oil, cook sausage 3 min per side until browned | |||||
| 340 g chicken sausage, thinly sliced | ||||||
| 1 shallot, diced | Cook shallot & garlic 1 min until fragrant | |||||
| 4 garlic cloves, minced | ||||||
| 200 g dry gluten-free orzo | ||||||
| 480 ml chicken bone broth | ||||||
| 280 g frozen peas | ||||||
| 85 g baby spinach | ||||||
| 45 ml lemon juice | ||||||
| Zest of 1/2 lemon | ||||||
| 15 g parmesan cheese | ||||||
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