Spinach & Sun-Dried Tomato Orzo is a simple yet flavor-packed dish that combines the creamy texture of orzo pasta with the rich, tangy depth of sun-dried tomatoes and the nutritional boost of fresh spinach. This Mediterranean-inspired dish is a fantastic choice for anyone looking for a quick, wholesome, and delicious meal that’s perfect for lunch, dinner, or even meal prep.
With minimal ingredients and a one-pot cooking method, this dish is both time-saving and satisfying. Whether you’re a seasoned home cook or just getting started in the kitchen, this recipe offers an easy way to create a gourmet-style meal with minimal effort.
Ingredients You’ll Need
To prepare Spinach & Sun-Dried Tomato Orzo, gather the following ingredients:
Main Ingredients:
- 1 ½ cups orzo pasta – Small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
- 2 cups vegetable broth or chicken broth – Adds depth and enhances the overall taste.
- ½ cup sun-dried tomatoes (chopped) – Infuses the dish with a rich, tangy sweetness.
- 2 cups fresh spinach (chopped) – Provides vibrant color and a boost of nutrients.
- 1 small onion (diced) – Enhances the aromatic base of the dish.
- 3 cloves garlic (minced) – Delivers a savory, garlicky kick.
- 1 tablespoon olive oil – Essential for sautéing and bringing out flavors.
- ½ teaspoon red pepper flakes (optional) – Adds a hint of heat.
- ½ teaspoon dried oregano – Complements the Mediterranean flavors.
- Salt and black pepper to taste – To enhance overall seasoning.
- ½ cup grated Parmesan cheese (optional for garnish) – Adds a creamy, umami finish.
- ¼ cup toasted pine nuts (optional) – For a delightful crunch.
- Juice of ½ a lemon – Balances flavors with a bright, citrusy note.
Step-by-Step Cooking Instructions
Step 1: Sauté the Aromatics
Heat a large skillet or saucepan over medium heat and add the olive oil. Once hot, sauté the diced onion until soft and translucent (about 3–4 minutes). Add the minced garlic and cook for another minute until fragrant.
Step 2: Toast the Orzo
Stir in the orzo pasta and let it toast for about 1–2 minutes. This enhances its flavor and prevents it from becoming mushy.
Step 3: Add Liquid and Sun-Dried Tomatoes
Pour in the vegetable broth (or chicken broth) and add the chopped sun-dried tomatoes. Stir everything together and bring to a simmer. Cover and cook for about 8–10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and is tender.
Step 4: Incorporate Spinach and Seasonings
Once the orzo is nearly cooked, stir in the chopped spinach, dried oregano, red pepper flakes, salt, and black pepper. Cook for another 2 minutes until the spinach wilts and blends into the dish.
Step 5: Finish with Garnishes
Remove from heat and squeeze fresh lemon juice over the dish. If using, sprinkle with grated Parmesan cheese and toasted pine nuts for extra flavor and texture. Serve warm and enjoy!
Pro Tips for Perfect Spinach & Sun-Dried Tomato Orzo
- Use high-quality sun-dried tomatoes – Look for those packed in olive oil for the best flavor and texture.
- Stir often – Orzo can stick to the pan, so stirring occasionally ensures even cooking.
- Adjust the broth as needed – If the pasta absorbs liquid too quickly, add a little more broth to keep it creamy.
- Make it creamy – Stir in a dollop of ricotta or a splash of heavy cream at the end for a richer texture.
- Add protein – To make this a more substantial meal, add grilled chicken, shrimp, or chickpeas.
Variations to Try
- Mediterranean-Inspired – Add Kalamata olives and feta cheese for a Greek-inspired twist.
- Vegan-Friendly – Skip the Parmesan and replace it with nutritional yeast or a vegan cheese alternative.
- Spicy Kick – Increase the red pepper flakes or add a pinch of cayenne.
- Mushroom Addition – Sauté mushrooms along with the onions for an earthy depth.
Serving Suggestions
- As a main dish – Serve this Spinach & Sun-Dried Tomato Orzo as a hearty meal with a side of crusty bread.
- As a side dish – Pair it with grilled fish, roasted chicken, or stuffed peppers.
- Cold pasta salad – Let it cool and serve as a Mediterranean-inspired orzo salad with a drizzle of balsamic glaze.
How to Store and Reheat
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Add a splash of water or broth before reheating in a pan over low heat to restore moisture.
Freezing: While orzo dishes aren’t ideal for freezing, you can freeze portions without cheese for up to 2 months. Thaw overnight before reheating.
Final Thoughts
Spinach & Sun-Dried Tomato Orzo is the ultimate easy-to-make, flavor-packed dish that works for any occasion. Whether you’re preparing a quick weeknight dinner, meal-prepping for the week, or looking for a comforting yet nutritious meal, this recipe delivers. The balance of tender orzo, rich sun-dried tomatoes, and fresh spinach ensures every bite is bursting with taste and texture. Try it today and elevate your pasta game!
Spinach & Sun-Dried Tomato Orzo Recipe
Description
This Spinach & Sun-Dried Tomato Orzo is a quick and flavorful pasta dish featuring tender orzo, vibrant spinach, and tangy sun-dried tomatoes. Tossed in a light garlic and Parmesan sauce, this meal is perfect for busy weeknights or as a side dish for any occasion. It’s easy, nutritious, and bursting with Mediterranean flavors!
Ingredients
For the Orzo:
For the Sauce & Mix-ins:
Instructions
Cook the Orzo
- In a medium saucepan, bring water or vegetable broth to a boil. Add the orzo and salt. Cook according to package instructions (about 8–10 minutes) until al dente. Drain and set aside.
Sauté the Garlic & Sun-Dried Tomatoes
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
Add the Spinach & Seasoning
- Stir in the chopped spinach and red pepper flakes. Cook until the spinach is wilted, about 2 minutes.
Combine with Orzo
- Add the cooked orzo to the skillet and mix well. Stir in grated Parmesan cheese, lemon juice, salt, and pepper. Toss everything until evenly combined.
Garnish & Serve
- Remove from heat and garnish with fresh basil if desired. Serve warm and enjoy!
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet with a splash of water or broth to maintain moisture.
- Variations: Add grilled chicken or shrimp for protein. Use feta instead of Parmesan for a different flavor.
- Make it Vegan: Replace Parmesan with nutritional yeast or a dairy-free alternative.
