Healthy One Pot Sun-Dried Tomato Orzo with Spinach
This healthy orzo recipe blends sun-dried tomatoes, spinach, lemon, and Parmesan into a creamy one-pot meal that's quick to make and packed with bright, tangy flavor. It’s a cozy dish you can serve as a vegetarian main or a hearty side for grilled meats or seafood.
Equipment
- Large Dutch oven or heavy-bottomed pot with lid
- Small bowl for soaking sun-dried tomatoes
- Wooden spoon
Ingredients
- 1 3-ounce package dry-packed sun-dried tomatoes (about ¾ tightly-packed cup)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion diced into ¼-inch pieces (about 1 cup)
- 1 pound dry whole wheat orzo pasta about 2½ cups
- 3 cloves garlic minced (about 1 tablespoon)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups nonfat milk
- 2 to 3 cups low sodium chicken broth or vegetable broth divided
- 5 ounces baby spinach coarsely chopped (about 5 cups)
- ¼ teaspoon red pepper flakes plus more for serving
- Zest and juice of 1 medium lemon about 1 teaspoon zest and ¼ cup juice
- ⅔ cup shredded Parmesan cheese about 2½ ounces, plus extra for garnish
- ¼ cup loosely packed fresh basil leaves thinly sliced and divided
Instructions
- Prep the tomatoes: Place sun-dried tomatoes in a bowl and pour very hot water over them to cover. Set aside to rehydrate while prepping the orzo.
- Sauté aromatics: Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. When hot, but not smoking, add diced onion. Cook until softened and fragrant, about 3 minutes. Add the orzo, minced garlic, salt, and pepper. Stir everything together for about 30 seconds until garlic is just aromatic.
- Cook the orzo: Pour in the milk and 2 cups of broth. Stir constantly and scrape the bottom of the pot to avoid sticking. Once boiling, cover and lower the heat. Simmer for 8–10 minutes, stirring occasionally, until orzo is tender, liquid mostly absorbed, and the texture is creamy. Add more broth if it starts to get dry.
- Finish and serve: Drain and chop the softened sun-dried tomatoes, then stir them in. Add spinach, red pepper flakes, lemon zest and juice, Parmesan, and half the basil. Stir just until spinach wilts and cheese melts, about 1 minute. Taste and adjust seasonings. Serve warm, topped with the remaining basil, extra Parmesan, and red pepper flakes if desired.
Notes
- For a lighter flavor, use vegetable broth instead of chicken.
- Optional additions: mushrooms, zucchini, or cooked protein (like chickpeas or rotisserie chicken).
- For a bit more zing, increase lemon juice or red pepper flakes.
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