Trader Joes Orzo Recipe

This creamy, bright Trader Joes Orzo Recipe is made with fresh spinach, crumbled feta, and ready in 25 minutes. The hot pasta gently wilts the spinach while the feta melts into a rich, tangy sauce right in the pan. I rely on this quick method whenever I need a reliable weeknight side.

Why This Classic Works

I used to boil orzo in a huge pot of water, draining away all the starch when it was done. Then I realized cooking it directly in broth creates a naturally creamy texture without needing any heavy cream.

The combination of fresh lemon zest and salty feta cuts through the richness beautifully. It is a forgiving method that rarely results in mushy pasta if you watch the liquid levels closely.

Trader Joes Orzo Recipe Ingredients

• 1 cup Trader Joe’s Orzo
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups low-sodium chicken or vegetable broth
• 2 cups Trader Joe’s fresh baby spinach
• 1/2 cup Trader Joe’s crumbled feta cheese
• 1 medium lemon, zested and juiced
• 1/4 teaspoon black pepper

How To Make Trader Joes Orzo Recipe

1. Toast the Orzo: Heat olive oil in a skillet over medium heat. Add the orzo and garlic, stirring continuously for 2 minutes until the pasta is slightly golden.
2. Simmer the Pasta: Pour in the broth and bring to a gentle boil. Turn the heat down to low, cover the pan tight, and simmer for 10 to 12 minutes until the liquid is absorbed.
3. Wilt the Spinach: Remove the pan from the heat and immediately stir in the fresh baby spinach until the leaves shrink down completely.
4. Melt the Feta: Fold in the crumbled feta, lemon zest, lemon juice, and black pepper. Stir gently until the cheese forms a light, creamy sauce coating the pasta.

Recipe Tips

• Toast the pasta first: Browning the dry orzo adds a deep, nutty flavor that plain boiling simply cannot achieve.
• Keep the heat low: A rapid boil will evaporate the broth before the pasta is fully cooked inside, leaving you with crunchy bits.
• Use fresh lemon: Bottled juice lacks the fragrant oils found in fresh lemon zest, which makes this entire dish pop.

What To Serve With Trader Joes Orzo

This bright pasta pairs well with simple grilled chicken breast or baked salmon fillets. I also like serving it alongside roasted Mediterranean vegetables for a filling vegetarian meal.

How To Store

Keep leftover orzo in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen the feta sauce. Freezing is not recommended as the texture becomes grainy when thawed.

FAQs

Can I use a different cheese?

Yes, grated parmesan or soft goat cheese both melt exceptionally well. They will provide a similar tangy bite if you do not have feta on hand.

Do I have to use Trader Joe’s specific ingredients?

Not at all. Any standard grocery brand of orzo, feta, and spinach will work perfectly using these exact measurements.

Why did my orzo turn out mushy?

This usually happens if the heat was too low and the pasta sat in the liquid too long. It can also occur if you added slightly too much broth.

Nutrition

• Calories: 245 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 15 mg
• Sodium: 380 mg
• Total Carbohydrate: 30 g
• Protein: 8 g

Try More Recipes:

• Trader Joes Orzo Salad Recipe
• Trader Joe’s Lemon Basil Pasta Salad Recipe
• Trader Joe’s Cracked Olive Salad Recipe

Trader Joes Orzo Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

This Trader Joes Orzo Recipe creates a creamy, bright side dish using fresh spinach, crumbled feta, and zesty lemon in just 25 minutes. Cooking the tiny pasta directly in broth builds a rich sauce naturally, making it a fast weeknight staple.

Ingredients

• 1 cup Trader Joe’s Orzo

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 2 cups low-sodium chicken or vegetable broth

• 2 cups Trader Joe’s fresh baby spinach

• 1/2 cup Trader Joe’s crumbled feta cheese

• 1 medium lemon, zested and juiced

• 1/4 teaspoon black pepper

Directions

• Toast the Orzo: Heat olive oil in a skillet over medium heat. Add the orzo and garlic, stirring continuously for 2 minutes until the pasta is slightly golden.
• Simmer the Pasta: Pour in the broth and bring to a gentle boil. Turn the heat down to low, cover the pan tight, and simmer for 10 to 12 minutes until the liquid is absorbed.
• Wilt the Spinach: Remove the pan from the heat and immediately stir in the fresh baby spinach until the leaves shrink down completely.
• Melt the Feta: Fold in the crumbled feta, lemon zest, lemon juice, and black pepper. Stir gently until the cheese forms a light, creamy sauce coating the pasta.