Go Back
–+ servings
Bowl of spinach tomato ozro with a fork and spoon.
Print Recipe
5 from 3 votes

One-Pot Orzo with Spinach and Tomatoes

This easy tomato spinach orzo is super creamy and loaded with flavor. But the best part is that it cooks up in one pot and can be on the table in about 30 minutes!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Entree, Main
Cuisine: American, Greek, Italian
Servings: 4
Calories: 445kcal
Author: Alissa Saenz

Ingredients

  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 12 ounces dried orzo pasta
  • ½ cup dry white wine
  • 3 ½ cups vegetable broth
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup tomato sauce
  • 2 cups baby spinach, packed
  • 1 cup fresh basil, roughly chopped
  • Salt and pepper, to taste
  • Vegan Parmesan cheese, for serving
US Customary - Metric

Instructions

  • Coat the bottom of a medium pot with the olive oil and place it over medium heat. Once the oil is hot, add the garlic. Sauté the garlic for about 1 minute, until it becomes very fragrant.
  • Stir in the orzo. Toast the orzo in the olive oil for about 2 minutes, stirring constantly, until it begins to smell nutty.
  • Stir in the wine. Bring the wine to a simmer and let it cook until it reduces by about half, about 3 minutes, stirring frequently.
  • Stir in the broth. Raise the heat and bring the broth to a boil, then lower the heat and simmer the orzo in the broth for about 8 minutes, until it's partially cooked, but the pieces are still firm at their centers. Stir the orzo occasionally as it cooks, and make sure to scrape the bottom of the pot a few times with your spoon to remove any stuck pieces of pasta.
  • Stir in the cherry tomatoes and tomato sauce. Continue simmering the orzo for about 5 minutes, stirring occasionally, until it's fully cooked and the sauce has a creamy texture.
  • Stir in the spinach and continue cooking the mixture for about a minute, until it has fully wilted.
  • Remove the pot from heat and season the orzo with salt and pepper to taste. Add the basil and stir it into the orzo until it wilts.
  • Divide onto plates or bowls and serve with a sprinkle of vegan Parmesan cheese.

Nutrition

Calories: 445kcal | Carbohydrates: 74g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1138mg | Potassium: 625mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2700IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 3mg