Description
A quick and easy one-pot meal featuring creamy orzo pasta with tomatoes and spinach. This dish is perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 1/2 cups orzo pasta
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 5 ounces fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more, until fragrant.
- Stir in diced tomatoes (with their juice), vegetable broth, orzo, basil, and oregano. Season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until orzo is cooked through, stirring occasionally.
- Stir in spinach until wilted.
- Remove from heat and stir in heavy cream and Parmesan cheese until creamy.
- Serve immediately.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- You can add cooked chicken or shrimp for added protein.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American