Spinach Orzo with Sun-Dried Tomatoes, Artichokes, and Capers
Ingredients
1 cup uncooked orzo
2 tablespoons olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup canned artichoke hearts, drained and chopped
2 cups fresh baby spinach
2 tablespoons capers, drained
2 cups vegetable or chicken broth
½ teaspoon dried oregano
¼ teaspoon black pepper
½ teaspoon salt, or to taste
¼ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
Instructions
Sauté the Garlic: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for 1–2 minutes, allowing their rich flavor to infuse the oil.
Toast the Orzo: Add the uncooked orzo and oregano. Stir for 1–2 minutes until lightly toasted.
Cook the Pasta: Pour in the broth and bring to a gentle simmer. Cook for 8–10 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.
Add Vegetables: Stir in the artichoke hearts, spinach, and capers. Cook for 2–3 minutes, until the spinach wilts and the artichokes are heated through.
Finish the Dish: Remove from heat and stir in Parmesan cheese and lemon juice. Season with salt and black pepper. Garnish with fresh parsley and serve warm.
Notes & Tips
Use oil-packed sun-dried tomatoes for extra richness, draining excess oil before chopping. Stir the orzo frequently while cooking to prevent it from sticking. Add a splash of warm broth if the pasta becomes too thick.
For additional flavor, add crumbled feta, Kalamata olives, roasted red peppers, or grilled chicken. This dish can also be served chilled as a Mediterranean pasta salad.
Servings & Nutrition
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Approximate per serving: 330 calories, 11g protein, 49g carbohydrates, 10g fat, and 5g fiber. Nutrition may vary depending on ingredients and portion sizes.