Creamy Tomato Orzo with Spinach

A creamy one-pan pasta with pantry tomatoes and fresh spinach, ready in 30 minutes. It uses familiar ingredients and straightforward steps, making it practical for a busy weeknight without sacrificing flavor.

For another simple meatless pasta dinner, try our one-pot spaghetti with simple tomato sauce.

Why you will like this recipe

• Weeknight-friendly. The full recipe takes about 30 minutes from start to finish.
• Practical ingredients. Everything is easy to find in a regular grocery store.
• Clear instructions. Each step is written for dependable home cooking.
• Flexible. The substitutions below help you work with what you already have.

What you need

• 1 tbsp (15 ml) olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 cup (200 g) dry orzo
• 1 can (14.5 oz / 411 g) crushed tomatoes
• 2 cups (480 ml) low-sodium vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 cups (90 g) baby spinach
• 1/3 cup (35 g) finely grated Parmesan, optional

How to make creamy tomato orzo with spinach

1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 3 to 4 minutes, until softened.
2. Add the garlic and orzo. Stir for 1 minute so the pasta is lightly coated and fragrant.
3. Add the tomatoes, broth, oregano, salt, and pepper. Bring to a gentle simmer.
4. Cook uncovered for 10 to 12 minutes, stirring often, until the orzo is tender and the sauce is creamy. Add a splash of water if it becomes dry before the pasta is done.
5. Fold in the spinach until wilted. Remove from the heat and stir in Parmesan, if using. Rest for 2 minutes before serving.

Substitutions

Use dairy-free Parmesan or omit it for a vegan version. Frozen spinach works after thawing and squeezing it dry.

Practical tip

Stir frequently near the end because orzo can stick as the liquid reduces.

Storage and reheating

Refrigerate for up to 4 days. Reheat gently with a spoonful of water or broth.

Serving ideas

Serve this recipe with a simple green salad, steamed vegetables, or crusty bread when appropriate. Choose one side that complements the meal rather than adding unnecessary work.

Recipe card

Creamy Tomato Orzo with Spinach

A creamy one-pan pasta with pantry tomatoes and fresh spinach, ready in 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 tbsp 15 ml olive oil
• 1 small yellow onion diced
• 3 garlic cloves minced
• 1 cup 200 g dry orzo
• 1 can 14.5 oz / 411 g crushed tomatoes
• 2 cups 480 ml low-sodium vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 cups 90 g baby spinach
• 1/3 cup 35 g finely grated Parmesan, optional

Method

 

Instructions

1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 3 to 4 minutes, until softened.
2. Add the garlic and orzo. Stir for 1 minute so the pasta is lightly coated and fragrant.
3. Add the tomatoes, broth, oregano, salt, and pepper. Bring to a gentle simmer.
4. Cook uncovered for 10 to 12 minutes, stirring often, until the orzo is tender and the sauce is creamy. Add a splash of water if it becomes dry before the pasta is done.
5. Fold in the spinach until wilted. Remove from the heat and stir in Parmesan, if using. Rest for 2 minutes before serving.

Notes

Use dairy-free Parmesan or omit it for a vegan version. Frozen spinach works after thawing and squeezing it dry.

Stir frequently near the end because orzo can stick as the liquid reduces.

Refrigerate for up to 4 days. Reheat gently with a spoonful of water or broth.