This Sun Dried Tomato and Spinach Orzo is like a hug in a bowl! With tender orzo pasta, tangy sun-dried tomatoes, and fresh spinach, it’s bright and tasty.
You can whip this up in no time, making it perfect for a quick dinner. Plus, leftovers are great the next day—if you don’t eat them all right away! 😄
Key Ingredients & Substitutions
Orzo Pasta: This small pasta is perfect for this dish. If you’re out of orzo, you can use other small pasta shapes like couscous, ditalini, or even rice. Just keep an eye on cooking times!
Sun-Dried Tomatoes: Go for sun-dried tomatoes packed in oil for richer flavor. If you find the dry variety, soak them in warm water for about 30 minutes. You can also swap them for roasted red peppers for a different twist.
Spinach: Fresh spinach is best, but if you have frozen on hand, just thaw it and squeeze out the water. Kale or Swiss chard can be used as alternatives, too.
Capers: Capers add a nice punch. If you don’t like them or can’t find them, green olives or pickles can work as substitutes.
Parmesan Cheese: If you need a dairy-free option, try nutritional yeast for a cheesy flavor. Alternatively, use Pecorino Romano or skip cheese altogether if preferred.
How Do I Cook the Orzo Perfectly?
The orzo is the base of this dish, so cooking it properly is key! Follow these steps for the best result:
- Bring vegetable broth or water to a rolling boil. This will help the orzo cook evenly.
- Add orzo and stir to prevent it from sticking together. Keep an eye on the clock and cook according to the package instructions, usually around 8-10 minutes.
- When it’s al dente (firm but cooked), drain it in a colander. You can toss it with a tiny bit of olive oil to keep it from clumping as it cools.
Taking these simple steps will ensure your orzo has just the right texture for this dish!
Sun Dried Tomato and Spinach Orzo
Ingredients You’ll Need:
Pasta & Broth:
- 1 cup orzo pasta
- 2 cups vegetable broth (or water)
Main Ingredients:
- 1 cup sun-dried tomatoes, sliced (preferably in oil)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup capers, drained
- 1/4 cup black olives, sliced (optional)
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated (optional)
- 2 tablespoons olive oil
Seasoning:
- Salt and pepper to taste
- Fresh herbs for garnish (such as oregano or basil)
How Much Time Will You Need?
This recipe takes about 20 minutes total: 10 minutes for prep and cooking the orzo, and another 10 minutes to sauté the other ingredients and combine everything. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing the vegetable broth (or water) to a boil in a medium saucepan. Once boiling, add the orzo pasta. Cook according to the package instructions until it’s al dente (tender but still firm). Once done, drain the orzo and set it aside while you prepare the next steps.
2. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the minced garlic and sauté it for about 1 minute until it smells wonderful and fragrant. Make sure not to burn the garlic!
3. Add Tomatoes and Capers:
Next, stir in the sun-dried tomatoes and capers. Let this cook for another 2-3 minutes to help all those delicious flavors come together. Stir occasionally so everything cooks evenly.
4. Wilt the Spinach:
Now, it’s time to add the chopped spinach to the skillet. Cook for about 2 minutes, stirring occasionally, until the spinach is bright green and wilted. It’ll look beautiful!
5. Combine Everything:
Add the cooked orzo to the skillet with the sun-dried tomato mixture. Toss everything gently to make sure the orzo is well coated with the tasty ingredients.
6. Final Touches:
If you like, sprinkle in the grated Parmesan cheese and the sliced black olives. Season with salt and pepper to your taste, stirring gently to combine everything.
7. Serve and Enjoy:
Finally, serve your delicious orzo warm! Garnish with fresh herbs like oregano or basil for a lovely finish. Enjoy your meal!
Can I Use Different Types of Pasta Instead of Orzo?
Absolutely! While orzo is perfect for this recipe, you can substitute it with other small pasta shapes like ditalini, couscous, or even quinoa for a gluten-free option. Just adjust the cooking time according to the package instructions of the pasta you choose.
What Can I Substitute for Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes on hand, you can use fresh cherry tomatoes or roasted red peppers for a different flavor. If going with fresh tomatoes, consider sautéing them a bit longer until they release their juices and soften up!
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. If you find the orzo has absorbed a lot of moisture upon reheating, add a splash of vegetable broth or water to loosen it up.
Can I Make This Dish Vegetarian or Vegan-Friendly?
Yes! This recipe is already vegetarian, and to make it vegan, simply omit the Parmesan cheese or replace it with a vegan alternative. Also, double-check the labels on your sun-dried tomatoes and capers to ensure they are vegan-friendly!
