This bright and tasty Spinach Orzo features small pasta cooked to perfection, packed with fresh spinach, sun-dried tomatoes, artichokes, and zesty capers. It’s like a little party in a bowl!
I find this dish is perfect for any occasion. It’s quick to whip up, making it my go-to for busy weeknights or a fun side for friends. You can’t go wrong with such a colorful plate! 😊
Key Ingredients & Substitutions
Orzo Pasta: Orzo gives this dish a great texture, but you can swap it with other small pasta shapes like couscous, quinoa, or even rice if you’re gluten-free.
Spinach: Fresh spinach works best, but you can use frozen spinach instead. Just be sure to thaw and drain it well before adding it to the dish.
Sun-dried Tomatoes: If you’re short on sun-dried tomatoes, cherry tomatoes roasted in the oven can be an excellent alternative. They add a nice sweetness, too!
Artichoke Hearts: Canned artichokes are convenient, but if you have access to fresh artichokes, feel free to use those for a richer flavor. Just cook them until tender first.
Capers: I love capers for their briny taste, but if you need a substitute, olives can work in a pinch. Just chop them up and use them similarly.
Fresh Herbs: I recommend oregano or basil for garnish. If you don’t have these, parsley also adds a nice touch, or you could even use dried herbs if fresh isn’t available.
How Do I Ensure the Orzo is Perfectly Cooked?
Cooking orzo may seem easy, but getting it just right is key! You want it to be al dente, which means it should still have a slight bite to it. Here’s how:
- Start with a large pot of boiling water or vegetable broth for the best flavor.
- Add a pinch of salt to the water to enhance the pasta’s flavor.
- Cook the orzo according to package instructions, usually around 8-10 minutes, stirring occasionally to avoid sticking.
- To test for doneness, taste a small piece—you want it to be tender but not mushy.
- Once done, drain it immediately and toss with a bit of olive oil to prevent sticking while you prepare the rest of the dish.
Spinach Orzo With Sun-dried Tomatoes, Artichokes, And Capers
Ingredients You’ll Need:
For The Dish:
- 1 cup orzo pasta
- 2 cups vegetable broth or water
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or dried)
- 1 cup artichoke hearts, quartered (canned or frozen)
- 2 tablespoons capers, rinsed
- 1/4 cup red onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (such as oregano or basil) for garnish
How Much Time Will You Need?
This tasty dish will take about 15 minutes to prepare and cook. It’s quick and perfect for a weeknight dinner or a delightful lunch!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing the vegetable broth or water to a boil in a medium pot. Once boiling, add the orzo and cook according to the package instructions until it’s al dente. After cooking, drain the orzo and set it aside while you prepare the vegetables.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped red onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for another minute until it’s fragrant—your kitchen will smell amazing!
3. Add the Flavorful Ingredients:
Next, stir in the chopped sun-dried tomatoes, quartered artichoke hearts, and rinsed capers. Let these ingredients cook together for about 2-3 minutes so they can blend their flavors.
4. Incorporate the Spinach:
Add the chopped spinach to the skillet and cook for about 2 minutes, just until the spinach is wilted and vibrant green. This adds freshness to your dish!
5. Combine and Season:
Now, it’s time to combine the cooked orzo with the vegetable mixture in the skillet. Drizzle in the lemon juice and season with salt and pepper to taste. Stir everything together until it’s well mixed and heated through—this only takes a minute or so!
6. Serve and Enjoy:
Serve the dish warm, garnished with your favorite fresh herbs like oregano or basil. It’s colorful, tasty, and sure to please anyone at your table! Enjoy your delicious Spinach Orzo!
Can I Substitute Quinoa for Orzo in This Recipe?
Absolutely! Quinoa is a great gluten-free substitute for orzo. Just cook it according to package instructions, using the same amount of vegetable broth or water. Keep in mind that quinoa has a nuttier flavor and a slightly different texture, but it will still be delicious!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can add a splash of vegetable broth or water to help rehydrate the pasta and prevent it from drying out.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just thaw it first and squeeze out excess moisture before adding it to the skillet. This will help maintain the desired texture of the dish without making it soggy.
What Can I Use Instead of Capers?
If you don’t have capers on hand, you can substitute them with green olives or chopped pickles for a similar briny flavor. Use them in moderation, as both can be saltier than capers, so you may want to adjust your salt accordingly!
