1 lb. Pappardelle’s Lemon Garlic Orzo 1 small onion 2 cloves garlic, minced 1/2 tablespoon extra virgin olive oil 3 cups water 1 cup fresh or frozen spinach, chopped Juice of 1/2 lemon 1 teaspoon good quality sea salt Zest from one lemon
Cook orzo in 6-8 quarts of boiling salted water until al dente (about 8 minutes). Drain and set aside.
In a small soup pot, sauté onion and garlic in olive oil for 5 minutes or until soft. Add water, spinach, lemon juice and sea salt. Let simmer for 15 minutes.
Serve by spooning desired amount of orzo into soup bowls, pouring soup on top and garnishing with fresh lemon zest.
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