This colorful Spinach Orzo dish is packed with tasty sun-dried tomatoes, artichokes, and capers. It looks great on the plate and tastes even better!
It’s super easy to whip up, making it a fantastic weeknight meal. I love how all the flavors come together—perfect for impressing dinner guests or just treating yourself! 😊
Key Ingredients & Substitutions
Orzo Pasta: This rice-shaped pasta is perfect for this dish, but if you’re out, you can use other small pastas like couscous, quinoa, or even rice. Just adjust cooking times as needed!
Vegetable Broth: If you don’t have broth, water works too, but broth adds more flavor. I’ll sometimes make my own broth from veggie scraps, and it’s super easy!
Fresh Spinach: Spinach wilts nicely, but you can swap in kale or Swiss chard if you prefer. If using kale, you might want to cook it a bit longer to soften.
Sun-dried Tomatoes: If you can’t find these, try using fresh tomatoes or cherry tomatoes. Just sauté them longer as they’ll need more time to cook down into the dish.
Artichoke Hearts: Canned artichokes are convenient, but frozen or even fresh artichokes work too. Just make sure to cook them a bit longer to soften.
Capers: These add a briny flavor, but if you’re not a fan, try using olives or even a splash of pickle juice for that tangy kick!
How Do I Ensure My Orzo is Cooked Perfectly?
Cooking orzo may seem simple, but getting it just right can be tricky. Follow these steps for a fantastic texture:
- Start with salted boiling broth or water. This adds flavor to the pasta as it cooks.
- Stir occasionally while it’s cooking to prevent sticking.
- Check for doneness a minute before the package’s suggested time to ensure it’s al dente. It should be firm to the bite.
- If you have excess liquid after cooking, drain it right away to avoid soggy orzo.
Remember, it’s better to undercook slightly since it will continue to cook when combined with the veggies! Enjoy your cooking!
How to Make Spinach Orzo with Sun-dried Tomatoes, Artichokes, and Capers
Ingredients You’ll Need:
For the Pasta:
- 1 cup orzo pasta
- 2 cups vegetable broth (or water)
For the Vegetables and Flavor:
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 can artichoke hearts, drained and quartered
- 2 tablespoons capers, rinsed
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- Fresh herbs for garnish (e.g., oregano or basil)
How Much Time Will You Need?
This recipe will take about 20-25 minutes from start to finish. You’ll need around 10 minutes to cook the orzo and a bit more time to sauté the vegetables and combine everything. It’s a quick and easy dish that’s packed with flavor!
Step-by-Step Instructions:
1. Cook the Orzo:
In a large pot, bring the vegetable broth (or water) to a boil. Once boiling, add the orzo pasta. Cook according to the package directions, which usually takes about 8-10 minutes, until the orzo is al dente. Make sure to give it a stir occasionally!
2. Sauté the Aromatics:
While the orzo is cooking, grab a large skillet and heat the olive oil over medium heat. Add the minced garlic and if you like a little kick, sprinkle in the red pepper flakes. Sauté everything for about 1 minute, or until the garlic is fragrant. Be careful not to let it burn!
3. Wilt the Spinach:
Add the chopped spinach to the skillet and cook it until just wilted, which should take about 2-3 minutes. You’ll see it turn a bright green color!
4. Add the Other Ingredients:
Stir in the chopped sun-dried tomatoes, quartered artichoke hearts, and rinsed capers. Allow this mixture to cook for another 2-3 minutes, so everything gets warmed through and the flavors blend together nicely.
5. Combine and Season:
Once the orzo is ready, drain any excess liquid and add it directly to the skillet with the veggies. Toss everything together gently, making sure the orzo is well mixed in. Season with salt and pepper to taste.
6. Garnish and Serve:
Remove the skillet from heat and sprinkle fresh herbs over the dish for a lovely finishing touch. Serve it up warm and enjoy your delicious Spinach Orzo with Sun-dried Tomatoes, Artichokes, and Capers!
Can I Use Whole Wheat Orzo Instead of Regular Orzo?
Absolutely! Whole wheat orzo is a great alternative and will add extra fiber to your dish. Just make sure to follow the cooking time on the package, as it may vary slightly from regular orzo.
What Can I Substitute for Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes on hand, you can use fresh tomatoes, cherry tomatoes, or roasted red peppers as a substitute. Just chop them up and add them to the skillet while the spinach is cooking. You might need to adjust the seasoning to suit the fresh ingredients.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of vegetable broth or water to the skillet to prevent sticking and heat gently on the stove, stirring until warmed through.
Can I Add Protein to This Dish?
Definitely! Grilled chicken, shrimp, or chickpeas would all make excellent additions. If using cooked protein, stir it in during the last few minutes of cooking to warm it through without overcooking.
