Creamy orzo with spinach (Print Version)
# Ingredients:
→ Main Dish
01 -
250g of small pasta like Orzo (or rice-shaped pasta)
02 -
1 can (400g) of diced tomatoes
03 -
100g of fresh baby spinach leaves
04 -
3 carrots
05 -
2 garlic cloves
06 -
800ml of vegetable broth
07 -
1 small onion
08 -
1 teaspoon of Mediterranean herbs
09 -
Salt and pepper to taste
10 -
2 tablespoons of olive oil
→ Optional: Topping
11 -
A bit of grated parmesan or a ball of creamy mozzarella
# Instructions:
01 -
Peel the garlic and onion, and chop them into little pieces. Wash the spinach leaves and let them drain. Trim and dice the carrots into small cubes.
02 -
Heat up the olive oil in a wide pan. Cook the onions in the hot oil for about 3 minutes. Stir in the minced garlic and give it another 2 minutes.
03 -
Throw the diced carrots into the pan with the onions and garlic. Stir and let them soften slightly, about 5 minutes.
04 -
Pour in the Orzo pasta, followed by the canned tomatoes and the vegetable broth. Sprinkle in the herbs and season with some salt and pepper.
05 -
Cover the pan and let everything cook on medium heat for roughly 10 minutes, just long enough for the pasta to almost finish cooking.
06 -
Toss in the spinach leaves and let them cook for another 2-3 minutes. They should wilt and blend nicely with everything else.
07 -
Taste and adjust the seasoning if needed. Serve with some grated parmesan or a creamy mozzarella ball on top, if you like.
# Notes:
01 -
Orzo pasta is shaped like rice and works great for stovetop dishes because it cooks fast and soaks up flavors well.
02 -
This dish is a terrific choice for a well-balanced meal, packed with veggies and super easy to make.
03 -
Feel free to switch it up with other veggies like zucchini or bell peppers depending on what’s in season.