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Creamy tomato orzo with wilted spinach in a shallow bowl

Creamy Tomato Orzo with Spinach

A creamy one-pan pasta with pantry tomatoes and fresh spinach, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.