Description
A cozy one-pot dish featuring tender orzo, savory ground turkey, fresh spinach, and a creamy Parmesan finish with a bright hint of lemon. Perfect for a comforting yet light weeknight meal.
Ingredients
1 lb ground turkey
12 oz orzo pasta
2.5 tbsp olive oil, divided
1 small onion, finely diced
6 garlic cloves, minced
4.5 cups chicken broth
1.25 tsp Italian seasoning
1/2 tsp red pepper flakes
1.25 tsp salt
3/4 tsp black pepper
1/8 tsp ground nutmeg
4 cups fresh spinach, roughly chopped
2/3 cup freshly grated Parmesan cheese
1 lemon (zest and wedges)
Fresh basil, torn
Instructions
- Prepare ingredients by dicing onion, mincing garlic, chopping spinach, and zesting the lemon. Mix Italian seasoning, red pepper flakes, salt, pepper, and nutmeg in a small bowl.
- Heat 1 1/2 tbsp olive oil in a large pot over medium-high heat. Cook ground turkey for 8–10 minutes until browned. Stir in spice blend, then remove and set aside.
- In the same pot, add remaining olive oil, onion, and garlic. Cook for 1–2 minutes until fragrant.
- Add orzo and toast for 1–2 minutes, stirring frequently until lightly golden.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Return turkey to the pot and stir in spinach. Cook until wilted, about 30 seconds.
- Remove from heat and stir in Parmesan cheese until creamy.
- Finish with lemon zest, a squeeze of lemon juice, extra Parmesan, and fresh basil before serving.
Notes
Substitute ground turkey with ground chicken if desired.
Add mushrooms or zucchini for extra vegetables.
Stir in butter or a splash of cream for added richness.
Store leftovers in the refrigerator for up to 3 days.
Add a splash of broth when reheating to loosen texture.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
