This Spinach and Tomato Orzo Pasta is a light, flavorful dish that comes together in just 25 minutes. Juicy cherry tomatoes, tender wilted spinach, and garlicky olive oil coat each bite of orzo pasta. Finished with a sprinkle of Parmesan and a touch of fresh basil, it’s a wholesome and satisfying recipe perfect for busy weeknights or elegant lunches.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach, roughly chopped
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- In a large pot, bring salted water to a boil. Cook the orzo for 8-10 minutes until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Stir in the cherry tomatoes and cook for 3-4 minutes, letting them soften and burst slightly.
- Add the spinach and red pepper flakes (if using), sautéing for 2-3 minutes until wilted.
- Toss in the cooked orzo and stir well to combine everything evenly. Season with salt and black pepper.
- Remove from heat and mix in the grated Parmesan until creamy.
- Serve warm, topped with fresh basil for a final burst of flavor.
Variation
- Add cooked, diced chicken or shrimp for a protein boost.
- Mix in crumbled feta or goat cheese instead of Parmesan for a tangy twist.
- Swap cherry tomatoes with sun-dried tomatoes for deeper flavor and a touch of sweetness.
Cooking Notes
- Stir the orzo occasionally while boiling to prevent sticking.
- Don’t overcook the spinach just enough to wilt and preserve its bright color.
- Reserve a splash of pasta water to loosen the dish if needed before serving.
Serving Suggestions
- Serve with warm garlic bread or crusty rolls for a complete meal.
- Pair with a crisp side salad topped with lemon vinaigrette.
- Enjoy chilled as a refreshing pasta salad the next day great for lunchboxes!
Tips
- Use high-quality olive oil and ripe cherry tomatoes for the best flavor.
- Garnish with fresh basil just before serving to keep its bright, aromatic punch.
- Make it a one-pan meal by cooking the orzo directly in the skillet with broth, reducing cleanup.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 10g
- Sodium: 210mg
Frequently Asked Questions
-
Can I make this recipe ahead of time?
Yes! It reheats well and can be made a day in advance. Just store it in an airtight container in the fridge and warm it gently before serving. -
Is orzo gluten-free?
Traditional orzo is made from wheat and contains gluten. Look for gluten-free orzo alternatives made from rice or corn if needed. -
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out excess moisture before adding it to the skillet. -
What other cheeses can I use besides Parmesan?
Feta, pecorino, or even shredded mozzarella all work well depending on your taste preference.
Conclusion
This Spinach and Tomato Orzo Pasta is everything you want in a weeknight dinner simple, fresh, flavorful, and ready in under 30 minutes. Whether served warm or chilled, it’s a go-to recipe you’ll come back to time and again. 🌿🍝
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Spinach and Tomato Orzo Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spinach and Tomato Orzo Pasta is a light, flavorful dish that comes together in just 25 minutes. Juicy cherry tomatoes, tender wilted spinach, and garlicky olive oil coat each bite of orzo pasta. Finished with a sprinkle of Parmesan and a touch of fresh basil, it’s a wholesome and satisfying recipe perfect for busy weeknights or elegant lunches.
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups fresh spinach, roughly chopped
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- In a large pot, bring salted water to a boil. Cook the orzo for 8-10 minutes until al dente. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Stir in the cherry tomatoes and cook for 3-4 minutes, letting them soften and burst slightly.
- Add the spinach and red pepper flakes (if using), sautéing for 2-3 minutes until wilted.
- Toss in the cooked orzo and stir well to combine everything evenly. Season with salt and black pepper.
- Remove from heat and mix in the grated Parmesan until creamy.
- Serve warm, topped with fresh basil for a final burst of flavor.
Notes
- Swap orzo with couscous or small pasta shells if desired.
- For a vegan version, use nutritional yeast or a dairy-free Parmesan alternative.
- Add a squeeze of lemon for a fresh, zesty finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Pasta
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 8mg
Keywords: Orzo, Spinach, Tomato Pasta, Quick Pasta Recipe, Vegetarian Dinner