Start by heating the olive oil in a large skillet over medium heat until it shimmers and smells slightly nutty.
Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning. You’ll notice the aroma turning warm and inviting.
Pour in the uncooked orzo and stir constantly, toasting it gently until it turns a light golden brown and smells nutty—about 2 to 3 minutes. This gives the pasta a lovely flavor and helps prevent sticking.
Gradually add ½ cup of the warm vegetable broth, stirring continuously until most of the liquid is absorbed and the pasta begins to turn tender, about 1 to 2 minutes.
Repeat this process, adding broth in ½ cup portions and stirring until each addition is absorbed, working towards tender yet slightly chewy orzo, which should take around 15 minutes total.
Halfway through, stir in the chopped spinach and cook until it wilts and turns vibrant green, about 2 minutes. The orzo should be almost done—tender but still with a slight bite.
Remove the skillet from heat, then stir in the lemon zest and lemon juice, giving the dish a bright, fresh flavor. Add the nutritional yeast for a cheesy note, if using. Taste and adjust salt or pepper if needed.
Let the dish rest off the heat for about 2 minutes to allow the flavors to meld and the dish to slightly thicken.
Finish with a drizzle of good-quality olive oil and an extra sprinkle of lemon zest for a fresh, glossy finish. Serve immediately while warm.
