Many pasta dishes lean heavily on cream sauces or long simmer times. This creamy orzo with spinach and tomatoes is different.
It’s quick, deeply flavorful, and built with simple pantry staples that transform into a meal greater than the sum of its parts.
Tender orzo pasta mingles with juicy tomatoes, fresh spinach, garlic, and a touch of Parmesan for richness.
The result is a dish that feels indulgent but takes only about 20 minutes from start to finish.
Why You’ll Love This Orzo Spinach and Tomato Pasta
This recipe strikes the perfect balance of cozy and fresh. The orzo has a creamy risotto-like texture without the constant stirring that risotto requires.
The tomatoes bring brightness, while spinach adds earthy depth. Parmesan melts into the sauce, tying everything together into a silky finish.
It’s also adaptable. You can enjoy it as a meatless main dish, serve it as a side alongside chicken or steak, or even pack it for lunch the next day.
It’s quick enough for busy weeknights but special enough to serve to guests.
What is Orzo and Why Use It Here
Orzo is often mistaken for rice because of its small, grain-like shape. In fact, it’s a short-cut pasta that cooks very quickly and absorbs flavor beautifully.
Its size makes it ideal for creating creamy pasta dishes where sauce clings to every bite.
Unlike long pasta like spaghetti or linguine, orzo feels heartier while still being light. It’s particularly good at capturing the flavor of tomato sauces and herbs, making it the perfect choice here.
If you’re looking for another way to enjoy this pasta shape, try pairing it with a broth-based dish like tomato basil rice soup for a comforting dinner spread.
Ingredients You’ll Need
This pasta uses a handful of straightforward ingredients, most of which you probably already have in your pantry or fridge. Each one plays an important role in creating flavor and texture.
Orzo forms the base and cooks in just minutes. Canned plum tomatoes add body and sweetness to the sauce.
A yellow onion and plenty of garlic bring depth, while fresh spinach lightens the dish with a leafy note. Parmesan cheese ties it all together with richness and saltiness.
Olive oil is used for sautéing, and a blend of oregano, garlic powder, and pepper provides seasoning. A sprinkle of garlic salt enhances flavor right at the end.
Cooking the Orzo
The key to orzo is cooking it just until tender, then draining it before it gets mushy. It usually takes only about 5 minutes in boiling water.
You’ll want to set it aside while the sauce comes together so it’s ready to absorb flavor later.
Adding the pasta to the sauce while still warm helps it soak up the tomato juices and Parmesan. This ensures every grain is coated and creamy.
For a slightly richer result, you can reserve a splash of the pasta water before draining. Stirring that into the sauce helps emulsify everything and gives the dish a restaurant-level finish.
Building the Sauce
This sauce starts with a base of onions and garlic cooked gently in olive oil. Sautéing until softened releases their sweetness and creates the foundation for everything else.
Once spinach is added, it quickly wilts down, adding volume and earthiness without overpowering the dish.
The canned plum tomatoes, with their natural juices, form the heart of the sauce. Breaking them up creates texture—some chunky pieces, some smooth sauce.
Seasoning is done in layers. Dried oregano adds an herby note, garlic powder deepens the flavor, and black pepper gives a bit of warmth. Parmesan brings both umami and creaminess.
Combining Pasta and Sauce
After the sauce is simmered and seasoned, the orzo is stirred in to absorb all the flavor. At this point, a touch of garlic salt can balance everything. The pasta will continue to thicken slightly as it sits over low heat.
This step is also when you should taste and adjust seasoning. Some may prefer a bit more oregano for herbal brightness or extra Parmesan for richness.
Letting it rest for a few minutes ensures the sauce clings properly to every grain.
Garnishes and Serving Suggestions
A final sprinkle of Parmesan is always welcome. Fresh parsley adds a pop of color and freshness that balances the richness of the cheese.
This pasta works beautifully on its own, but it also pairs well with roasted vegetables, grilled chicken, or even fish. A side salad with a tangy vinaigrette complements it nicely, cutting through the creaminess.
If you’re looking for other pairings, consider serving this alongside marinated skirt steak with bell peppers for a complete meal.
Variations to Try
This dish is endlessly flexible. You can swap spinach for kale or Swiss chard if you prefer heartier greens. Cherry tomatoes can be used in place of canned plum tomatoes for a fresher, lighter sauce.
Adding a pinch of red pepper flakes introduces gentle heat, while a splash of cream can make it even silkier. If you want added protein, stir in chickpeas, shredded chicken, or shrimp.
For a Mediterranean twist, olives or sun-dried tomatoes add extra punch. If you love mushrooms, sautéed mushrooms fit seamlessly into the sauce. In fact, this pasta shares a comforting vibe with creamy mushroom pasta.
Storing and Reheating Leftovers
This orzo reheats surprisingly well, making it a smart option for meal prep. Store leftovers in an airtight container in the refrigerator for up to three days.
When reheating, add a splash of water or broth to loosen the sauce, since the pasta continues to absorb liquid as it sits.
Warm gently on the stovetop or in the microwave until heated through.
The texture will remain creamy, though you may want to add a touch more Parmesan before serving.
Common Mistakes to Avoid
One common mistake is overcooking the orzo. Because it’s small, it goes from perfectly tender to mushy quickly. Keep a close eye and test a grain early.
Another is skipping the step of seasoning in layers. Adding spices and cheese gradually helps build flavor that feels balanced rather than one-dimensional.
Lastly, avoid letting the sauce get too dry. The tomatoes should remain juicy enough to coat the orzo. If it thickens too much, a splash of pasta water or broth brings it back to life.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, but canned plum tomatoes provide consistency year-round. If using fresh, choose ripe ones and cook them a bit longer so they break down properly.
Is this recipe vegetarian?
Yes, it’s completely vegetarian as written, and it can also be made vegan by omitting the Parmesan or substituting with a dairy-free alternative.
Can I freeze leftovers?
Freezing is not recommended because orzo tends to become mushy once thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
What can I substitute for spinach?
Kale, arugula, or Swiss chard all work well. Just note that kale and chard may need slightly longer cooking times.
Can I make this dish gluten-free?
Yes, use a gluten-free orzo substitute. There are several varieties available that hold up well in this type of sauce.
What protein works best with this pasta?
Grilled chicken, shrimp, or even chickpeas make great additions. The neutral flavors of the pasta pair well with almost anything.
Creamy Orzo with Spinach and Tomatoes
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the orzo pasta for about 5 minutes, or according to package directions, until tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes until softened and fragrant.
- Add the fresh spinach to the skillet and cook, stirring occasionally, until it begins to wilt, about 2 minutes.
- Pour in the canned plum tomatoes with their juice. Break the tomatoes apart gently with a spoon or spatula to create a chunky sauce.
- Season the mixture with salt, black pepper, dried oregano, and garlic powder. Stir in the grated Parmesan cheese.
- Add the cooked orzo to the skillet and stir to coat evenly in the sauce. Sprinkle in garlic salt and more Parmesan if desired.
- Lower the heat and let the pasta sit for a few minutes so the sauce thickens and clings to the orzo.
- Serve warm, topped with additional Parmesan and fresh parsley if desired.
Notes
- Reserve a splash of pasta water before draining the orzo. Stirring it in helps the sauce emulsify for a creamier texture.
- Taste and adjust seasonings at the end to match your preference for herbs, salt, and Parmesan.
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