One Pan Orzo with Tomatoes and Spinach

5 from 4 votes

One Pan Orzo with Tomatoes and Spinach

One pan Orzo with Tomatoes and Spinach is a stovetop meal that can be on the table in 20 minutes or less. It's a delicious pasta dish with a super speedy cleanup too.

Prep Time5

Cook Time10

Total Time15

Course: 15 minute meal, easy dinner, one pot pasta

Cuisine: Italian insipred

Servings: servings

Calories: 413kcal

Author: Renee Goerger

Equipment

large skillet with lid
slotted spatula
colander
chef's knife optional, for mincing garlic
cutting board optional
garlic press optional
microplane optional for grating garlic and Parmesan cheese
measuring cups and spoons

Ingredients

16 ounces grape tomatoes washed and dried
1 tablespoon extra virgin olive oil
2 tablespoons butter (salted)
4 medium cloves (or to taste) garlic minced
1½ cups orzo pasta
2 cups chicken stock vegetable stock will also work
2 cups fresh spinach leaves washed and dried
2 tablespoons basil leaves torn
¼ cup (or to taste) grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Heat the oil in a large, high sided skillet, over medium heat.
Add the washed and dried tomatoes to the skillet. Cook, stirring occasionally for 4-5 minutes. Add the butter, garlic, and dried pasta to the pan. Stir well to coat the pasta with the butter, oil, and tomatoes.
Add the chicken stock to the pan along with the spinach leaves, salt and pepper. Reduce the heat to medium/low and cover and cook for 8-9 minutes.
Remove the cover and stir in the fresh basil leaves and Parmesan cheese. Cook for an additional 1-2 minutes. Serve hot with additional Parmesan cheese if desired.

Video

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

May be frozen. Store in an airtight container and freeze for up to 4 months. Thaw overnight in the refrigerator. Heat on the stovetop with approximately ¼ cup of water until hot and serve with additional fresh basil and Parmesan cheese.

Nutrition