This Easy Sun Dried Tomato Spinach Orzo is a fresh and tasty dish packed with flavor! The combination of sun-dried tomatoes and spinach makes it both colorful and delicious.
I love how quick this recipe is to whip up—just cook the orzo, mix in the goodies, and you’re ready to eat! Perfect for busy weeknights when you’re craving something yummy. 🍽️
Key Ingredients & Substitutions
Orzo Pasta: Orzo adds a nice texture, but you can swap it with another small pasta like couscous, ditalini, or even quinoa for a gluten-free option. I find orzo gives that delightful pasta feel but any would work well!
Sun-Dried Tomatoes: I recommend using oil-packed sun-dried tomatoes for added flavor. If you’re in a pinch, you can use fresh tomatoes—just remember to cook them a bit longer to mimic the concentrated flavor of sun-dried tomatoes.
Spinach: Fresh spinach is great, but you can also use frozen spinach (just thaw and drain it ahead of time). My personal choice is definitely fresh for that vibrant taste!
Capers: They add a nice briny flavor, but if you don’t have them, you can leave them out or substitute with chopped olives for a similar taste.
How Can I Make Sure My Orzo Is Cooked Perfectly?
Cooking orzo perfectly is key to this dish. Here are some tips to avoid mushy pasta:
- Use a large pot with plenty of water or broth, as it helps the pasta cook evenly.
- Stir occasionally while cooking to prevent sticking.
- Check for doneness a minute before the package suggests. It should be al dente, which means it still has a slight bite.
- If you wanted it to embellish the flavor more, try to let it soak in the broth it’s cooked in to enhance its taste!
Keep these tips in mind as you make your orzo, and you’ll have a delicious base for your sun-dried tomato spinach dish! Enjoy cooking!
How to Make Easy Sun Dried Tomato Spinach Orzo
Ingredients You’ll Need:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh spinach leaves
- 2 tablespoons capers, drained
- 1/2 cup mushrooms, sliced (optional)
- 1/4 cup fresh oregano or basil leaves, chopped (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional for a little heat)
- 1/4 cup grated Parmesan cheese (optional)
- 2 cups vegetable or chicken broth (for cooking orzo)
How Much Time Will You Need?
This recipe requires about 10 minutes for preparation and 15 minutes for cooking, totaling around 25 minutes from start to finish. It’s super quick, making it a perfect go-to meal for busy weeknights!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by heating a medium saucepan with 2 cups of broth. Bring it to a boil, then add the orzo pasta. Cook according to the package instructions until al dente, which usually takes around 8-10 minutes. Drain any excess liquid if needed, then set the orzo aside.
2. Sauté the Garlic and Mushrooms:
In a large skillet, warm the olive oil over medium heat. Add the minced garlic and sautĂ© it for about 1 minute until it becomes fragrant. If you’re using mushrooms, toss them in next and sautĂ© for about 3-4 minutes until they’re tender.
3. Add the Sun-Dried Tomatoes and Capers:
Next, stir in the chopped sun-dried tomatoes and capers, and let them cook together for another 2 minutes. This will blend all those flavors beautifully!
4. Incorporate the Spinach:
Lower the heat and add the fresh spinach to the skillet. Cook until the spinach is wilted, which should take about 2-3 minutes. This adds a lovely freshness to the dish!
5. Mix Together:
Now, stir the cooked orzo into the skillet and mix everything thoroughly to combine. It’s like a party in the pan!
6. Season and Garnish:
Season your dish with salt, pepper, and red pepper flakes if you like a bit of heat. Add in the fresh chopped oregano or basil and toss everything gently. It smells amazing already!
7. Serve and Enjoy:
Remove the skillet from heat and, if desired, sprinkle with grated Parmesan cheese. Garnish with some extra fresh herbs on top for a pop of color. Serve warm, and enjoy your delicious sun-dried tomato spinach orzo as a side dish or light main course!
Happy cooking! I hope you love this tasty, colorful dish! 🌿✨
FAQ for Easy Sun Dried Tomato Spinach Orzo
Can I Use Different Types of Pasta?
Absolutely! While orzo is a fantastic choice for this recipe, you can substitute it with other small pasta types like ditalini, couscous, or even quinoa if you’re looking for a gluten-free option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of broth or water to help revive the texture.
Can I Make This Ahead of Time?
Yes! You can prepare the orzo and sauté the vegetables in advance. Just store them separately in the fridge and combine them when you’re ready to serve. This dish is best enjoyed fresh but can be reheated nicely!
What Can I Substitute for Capers?
If you don’t have capers on hand, you can either omit them or substitute with chopped olives for a similar briny flavor. Just adjust the amount to your taste!
