Cook mode
Ingredients
Method
Useful swaps
- Use broccoli instead of artichokes: Boil 90 g orzo for 8 to 10 minutes and reserve water. Steam 100 g broccoli with 30 g water for 4 minutes; add 5 g oil, garlic, and oregano for 30 seconds, then wilt 60 g spinach for 90 seconds. Stir in yogurt, feta, lemon, pepper, salt, and 50 ml pasta water, fold in orzo for 2 minutes, and rest 5 minutes. Remains vegetarian. Contains milk and wheat. Broccoli lowers sodium and adds a firmer green bite.
- Use mozzarella instead of feta: Cook and drain 90 g orzo, reserving water. Sauté 100 g artichokes for 3 minutes, add garlic and oregano for 30 seconds, and wilt spinach for 90 seconds. Stir in 100 g yogurt, 45 g chopped mozzarella, lemon, pepper, salt, and 50 ml pasta water; fold in orzo for 2 minutes and rest 5 minutes. Remains vegetarian. Contains milk and wheat. Mozzarella lowers sodium and makes the sauce milder and stretchier.
Storage and reheating
- Refrigerate for up to 3 days.
- Not marked as freezer-friendly.
- Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
Read the nutrition methodology, editorial policy, or report a correction.
