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
Scale
- 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