Creamy Feta Tomato Orzo

• 90 g dry orzo — Dry orzo pasta
• 60 g, crumbled — Feta cheese
• 180 g canned tomatoes — No-salt-added canned tomatoes
• 90 g — Plain nonfat Greek yogurt
• 50 g — Raw baby spinach
• 10 g (2 tsp) — Fresh lemon juice
• 4 g, finely grated — Raw garlic
• 5 g (about 1 tsp) — Extra-virgin olive oil
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.3 g (small pinch) — Ground black pepper
• 0.3 g (small pinch) — Fine salt

Method

1. 1Measure ingredients: Cook the orzoMeasure dry orzo using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Cook the orzoBoil the orzo in a medium saucepan of water for 8 to 10 minutes, stirring twice. Reserve 80 ml cooking water and drain.10 minLook for: The orzo is tender with a slight bite and no chalky center.Safety: Turn the pot handle inward and drain hot pasta away from your face.
3. 3Build the tomato-spinach baseHeat olive oil in a wide skillet over medium. Add garlic and oregano for 30 seconds.30 secLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Bring tomatoes to a full simmer and reduce heat if garlic begins to color.
4. 4Stir in tomatoesStir in tomatoes, pepper, and salt for 4 minutes, then wilt spinach for 90 seconds.5 min 30 secLook for: The tomato base is lightly thickened, garlic smells fragrant, and spinach is fully wilted.
5. 5Make it creamyLower the heat. Stir in yogurt, 45 g feta, lemon juice, and 50 ml pasta water.Look for: The mixture is even and ready for the next action, with no dry pockets.Safety: Keep the dairy sauce below a hard boil and serve while steaming.
6. 6Fold in orzo for 2 minutesFold in orzo for 2 minutes, rest off heat for 5 minutes, and add remaining feta.7 minLook for: The sauce clings to every grain, feta is creamy with visible white crumbles, and no liquid pools remain.