Spinach and Tomato Orzo is such a tasty vegetarian dish! This pasta is a quick and easy one-pot dinner for any night of the week. It also makes a wonderful side dish and the leftovers are great for lunch!
I love how much flavor this pasta has for such a simple and healthy dish. It is a little bit similar to risotto. The orzo is cooked slowly so that it absorbs more flavor. You want to slowly simmer the orzo pasta, not boil it. If you want to add some additional protein, just toss in some chicken, shrimp or anything else you might like.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Ingredients needed to make Spinach and Tomato Orzo:
2 cups uncooked orzo pasta
4 cups vegetable broth
1/4 cup olive oil
2 cups fresh baby spinach torn
1 1/2 cups fresh cherry tomatoes quartered
1 tbsp minced garlic
2 tbsp unsalted butter
1/2 tsp seasoning salt
1/8 tsp cayenne pepper (more if you like it spicy)
Salt and pepper to taste
1 cup freshly shredded parmesan cheese (1/2 is for garnish)
How to make Spinach and Tomato Orzo:
First, quarter the cherry tomatoes and season them with salt and pepper. Set them aside with torn the spinach.
Next, pour olive oil into a large pan over low to medium heat.
Add the seasoning salt and cayenne pepper to pan.
Add the minced garlic to the pan and sauté for about 30 seconds.
Pour 2 cups of the vegetable broth into the pan and stir for about 1 minute.
Add the dry orzo pasta and stir frequently at a simmer for about 5 minutes or until liquid is almost all absorbed, then add another 1/2 cup of vegetable broth. Repeat this process until you have added all the vegetable broth and the liquid has been absorbed. Times can vary on how fast the pasta absorbs the liquid, but add a 1/2 cup of vegetable broth about every 5 minutes. Reduce heat to the lowest setting and let orzo sit and stir occasionally to ensure it does not stick. 
In a separate pan, add the 2 tbsp of butter over low to medium heat until melted. Add the spinach and tomatoes and saute over low to medium heat for about 3 – 5 minutes. 
Add the spinach and tomatoes to the orzo and stir.
Transfer the pasta to a dish and add 1/2 cup of the parmesan. Stir.
Serve hot and garnish with additional cheese. Enjoy!
| Cook Time | 30 minutes |
| Servings |
people
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- 2 cups orzo pasta dry uncooked
- 4 cups vegetable broth
- 1/4 cup olive oil
- 2 cups fresh baby spinach torn
- 1 1/2 cups fresh cherry tomatoes quartered
- 1 tbsp minced garlic
- 2 tbsp unsalted butter
- 1/2 tsp seasoning salt
- 1/8 tsp Cayenne Pepper more if you like it spicy
- Salt and pepper to taste
- 1 cup freshly shredded parmesan cheese set aside 1/2 cup for garnish
Ingredients
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- Quarter the cherry tomatoes and season them with salt and pepper. Set aside with torn spinach.
- Pour olive oil into large pan over low to medium heat.
- Add seasoning salt and cayenne pepper to pan.
- Add minced garlic to pan and saute for about 30 seconds.
- Pour 2 cups of the vegetable broth into the pan and stir for about 1 minute.
- Add the dry orzo pasta. Keep at a simmer and stir frequently for about 5 minutes or until liquid is almost all absorbed, then add another 1/2 cup of vegetable broth, repeat this process until you have added all vegetable broth and liquid has been absorbed. Times can vary on how fast the pasta absorbs the liquid, but add a 1/2 cup of chicken broth about every 5 minutes.
- Reduce heat to the lowest setting and let orzo sit, stir occasionally to ensure it does not stick.
- In a separate pan, add the 2 tbsp of butter over low to medium heat until melted. Add the spinach and tomatoes and saute over low to medium heat for about 3 - 5 minutes.
- Add the spinach and tomatoes to the orzo and stir.
- Transfer the pasta to a dish and add 1/2 cup of the parmesan. Stir.
- Serve hot and garnish with additional cheese.