This Spinach Orzo dish is a colorful mix of tender pasta and tasty ingredients. With sun-dried tomatoes, artichokes, and capers, it’s packed with flavor and healthy goodness!
Honestly, who wouldn’t want a bowl full of this goodness? I love how easy it is to whip up for a quick dinner or a yummy lunch! Pair it with some crusty bread, and you’re set!
Key Ingredients & Substitutions
Orzo Pasta: This little pasta is shaped like rice and great for absorbing flavors. If you can’t find orzo, small pasta shapes like ditalini, couscous, or even quinoa can work as alternatives.
Vegetable Broth: Using broth adds depth to the dish. If you’re looking to save some calories, you can use water instead, but it might taste a little less rich. I also sometimes use low-sodium broth to keep it healthier!
Sun-Dried Tomatoes: I love using oil-packed sun-dried tomatoes as they add moisture and richness. If you have dried ones, soak them in hot water for about 20 minutes before using. Fresh tomatoes work too, but they won’t provide the same concentrated flavor.
Artichoke Hearts: Canned artichokes are super convenient. If you have fresh artichokes, you’ll need to clean and cook them first. Frozen artichokes are also a good option if fresh isn’t available.
Capers: These little flavor bombs add a briny taste to the dish. If you don’t like capers, try adding a splash of lemon juice for brightness instead.
How Do You Make Sure the Spinach is Perfectly Cooked?
Cooking spinach might seem simple, but it’s key to avoid overcooking it. Spinach wilts quickly, so keep an eye on it. Here’s a simple way to do it:
- After adding spinach to the skillet, stir for about 2-3 minutes.
- Cook just until it wilts and becomes bright green. This keeps it tender where you still get that nice texture!
Also, don’t forget to give the dish a final taste test before serving. Adjusting salt and pepper can make all the difference!”
How to Make Spinach Orzo with Sun-dried Tomatoes, Artichokes, and Capers
Ingredients You’ll Need:
Main Ingredients:
- 1 cup orzo pasta
- 2 cups vegetable broth (or water)
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup canned artichoke hearts, drained and chopped
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh herbs (such as basil or oregano) for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and roughly 15 minutes of cooking time. In total, you will need about 30 minutes to whip up this tasty Spinach Orzo dish! Quick, simple, and packed with flavor.
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing the vegetable broth (or water) to a boil in a medium pot over high heat. Once it’s boiling, add the orzo pasta. Cook it according to the package instructions, usually about 8-10 minutes, until it’s al dente. Stir occasionally, then once it’s ready, drain any excess liquid and set it aside.
2. Sauté the Garlic:
While the orzo cooks, heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the minced garlic. Sauté it for about 1 minute or until it becomes fragrant—just be careful not to let it burn!
3. Add the Veggies:
Next, add the chopped sun-dried tomatoes, drained artichoke hearts, and capers to the skillet with the garlic. Cook everything together for another 2-3 minutes, stirring occasionally until it’s heated through and flavors combine nicely.
4. Combine Orzo and Veggies:
Once your orzo is ready, add it to the skillet with the tomato and artichoke mixture. Stir everything together to make sure the orzo is nicely mixed in with the veggies.
5. Add Spinach:
Now, it’s time to add the chopped spinach and the red pepper flakes (if you like a little heat). Cook the mixture for an additional 2-3 minutes or until the spinach wilts down nicely. This adds a beautiful color and fresh flavor to your dish.
6. Season and Serve:
Take a moment to taste your dish and season it with salt and pepper to your liking. Once everything is well combined and delicious, remove it from heat. Garnish with fresh herbs like basil or oregano for an extra pop of flavor. Serve warm and enjoy your delightful Spinach Orzo!
Can I Use Whole Wheat Orzo in This Recipe?
Absolutely! You can substitute whole wheat orzo for traditional orzo. Just keep in mind that whole wheat orzo may take a bit longer to cook, so refer to the package instructions and check for doneness a couple of minutes past the recommended cooking time.
What Can I Use Instead of Sun-dried Tomatoes?
If you don’t have sun-dried tomatoes on hand, you can use fresh cherry tomatoes or even roasted red peppers as a substitute. Just chop them up and add them to the skillet when you combine the other ingredients. Adjust the cooking time for fresh tomatoes to ensure they soften nicely!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of vegetable broth or water to prevent sticking. You can also microwave it in a covered dish, stirring occasionally for even heating.
Can I Add Protein to This Dish?
Yes, you can easily add protein! Grilled chicken, shrimp, or even chickpeas would work wonderfully. Just cook the protein separately and mix it in at the end, or sauté it along with the garlic to infuse the flavors.
