Lemon Kale Orzo
Ready in 20 minutes, this lemon kale orzo with garlic, breadcrumbs and pecorino cheese is a simple pasta that's great to eat anytime of year.
Servings: 4
Ingredients
- 1 cup orzo
- 3 tablespoons olive oil
- 1/4 cup panko breadcrumbs
- 4 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes
- 3 cups chopped curly kale
- Juice and zest of 1 lemon
- 1/4 cup grated pecorino cheese plus more for serving
- 2 tablespoons chopped parsley plus more for serving
Instructions
- Cook the orzo in salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander or strainer.
- Heat the olive oil in a large skillet or sauté pan over medium heat. Toast the breadcrumbs, stirring frequently, until they turn golden brown, about 2-3 minutes. Add the garlic, salt, pepper and red pepper flakes. Continue cooking for 30 seconds until fragrant. Add the kale, lemon juice and zest and sauté until the kale has wilted, about 2-3 minutes.
- Stir the orzo, pecorino cheese and parsley into the kale and give it a minute for everything to warm.
- Garnish with additional cheese and herbs when you serve it.
Notes
To make the recipe gluten free, use chickpea pasta or lentil pasta or substitute with brown rice.
If you need the recipe to be vegan, leave out the pecorino cheese or use a plant-based Parmesan instead.
Store leftover orzo in an airtight container in the refrigerator up to 3 days. Warm it in the microwave. The breadcrumbs will lose some of their texture, and the orzo will soften a bit. You can also eat leftovers cold as a pasta salad and stir in chopped kale and balsamic vinaigrette.
Nutrition
Calories: 298kcal | Carbohydrates: 35g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 715mg | Potassium: 314mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5217IU | Vitamin C: 56mg | Calcium: 220mg | Iron: 2mg