Sun-Dried Tomato and Spinach Orzo – A Flavorful One-Pan Delight

Enjoy a quick and nutritious Sun-Dried Tomato and Spinach Orzo that's perfect for any meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Lunch

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute with avocado oil
8 oz Cooked Orzo Can substitute with any short pasta

For the Flavor

4 cloves Garlic Minced, fresh is best
4 oz Sun-Dried Tomatoes Chopped, use oil-packed for richness
4 oz Artichoke Hearts Chopped, well-drained if canned
1 tablespoon Lemon Juice Freshly squeezed, can use red wine vinegar as substitute
3 tablespoons Capers Drained, olives can be a substitute

For the Greens

5 oz Fresh Spinach Can substitute with kale or Swiss chard

Equipment

Large skillet

Method

Step-by-Step Instructions

Heat olive oil over medium heat until shimmering. Sauté minced garlic for about 1 minute until fragrant.
Add chopped sun-dried tomatoes and artichoke hearts to the skillet and stir for 2–3 minutes until heated through.
Fold in fresh spinach, cooking until it wilts and brightens in color.
Add cooked orzo, lemon juice, and capers; stir and continue to heat for about 1 minute.
Taste and adjust seasoning as needed, then cook for a final 1–2 minutes on low heat.
Remove from heat and serve warm, optionally drizzling with olive oil or sprinkling fresh herbs.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 600mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 70mgIron: 2mg

Notes

This dish is versatile and pairs well with grilled proteins or as a standalone meal. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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