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To make a delicious creamy tomato spinach orzo, gather these simple ingredients: - 1 cup orzo pasta - 2 cups fresh spinach, roughly chopped - 1 can (14 oz) diced tomatoes, including juice - 1 cup vegetable broth - 1/2 cup heavy cream or coconut cream - 1 tablespoon olive oil - 2 cloves garlic, minced - 1/2 teaspoon dried basil - 1/2 teaspoon dried oregano - Salt and freshly ground black pepper to taste - Grated Parmesan cheese (optional) These ingredients work together to create a savory dish that is both creamy and comforting. The orzo acts as a base, soaking up all the flavors. Fresh spinach adds color and a healthy touch. The diced tomatoes bring sweetness and acidity, while the cream makes everything rich and smooth. You can use coconut cream for a vegan twist. Each ingredient plays a key role in the overall taste. When you combine them, you get a wonderful balance of flavors. {{ingredient_image_2}} Start by boiling a large pot of salted water. The salt adds flavor to the orzo. Once it reaches a rolling boil, add 1 cup of orzo pasta. Cook it according to the package instructions, usually about 8-10 minutes. You want the pasta to be al dente, meaning it should be firm to the bite. When done, drain the orzo in a colander and let it sit. Garlic adds a wonderful flavor to the dish. Use 2 cloves of minced garlic for this recipe. After you drain the orzo, use the same pot. Heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for about 1 minute. Stir it often to avoid burning. The garlic should turn golden and fragrant. Now, it’s time to add more flavor! Pour in 1 can of diced tomatoes, including the juice. Next, add 1 cup of vegetable broth. Stir in 1/2 teaspoon of dried basil and 1/2 teaspoon of dried oregano. Season with salt and freshly cracked black pepper. Bring this mix to a gentle simmer. Let it cook for about 5 minutes. This allows the flavors to blend nicely. Adding spinach brings great color and nutrients. Take 2 cups of roughly chopped spinach and stir it into the pot. Cook for about 2-3 minutes. You’ll notice the spinach wilts down and brightens in color. This means it’s done and ready for the next step. For the creamy part, lower the heat. Pour in 1/2 cup of heavy cream or coconut cream, depending on your choice. Stir gently until everything mixes well. Then, fold in the cooked orzo. Make sure every grain of orzo gets coated in that creamy tomato sauce. Taste your dish and adjust the seasoning. Add more salt or pepper if needed. Presentation is key! Serve the creamy orzo warm in bowls. For a special touch, sprinkle with grated Parmesan cheese, if you like. A few fresh basil leaves on top can brighten up the dish even more. Enjoy your meal! - Sautéing: Always heat the olive oil before adding garlic. This brings out the best flavor. Cook garlic for about 1 minute until it’s golden. - Simmering: After adding tomatoes and broth, bring the mix to a gentle simmer. This helps the flavors blend well. Avoid boiling, as it can alter the taste. Common pitfalls to avoid: - Don’t burn the garlic; it can make your dish taste bitter. - If you add spinach too early, it may lose its bright color and fresh taste. - Additional spices: Try adding a pinch of red pepper flakes for heat. You can also use fresh basil for a stronger flavor. - Serving suggestions: Pair this dish with crusty bread or a light salad. A sprinkle of Parmesan adds a nice touch to each bowl. - Essential pots: A large pot is key for boiling orzo. A deep skillet works well for sautéing and simmering. - Recommended utensils: Use a wooden spoon for stirring. A colander helps drain the orzo easily. A measuring cup ensures accurate cream and broth amounts. Pro Tips Fresh Spinach: Always use fresh spinach for the best flavor and texture. Avoid canned or frozen spinach as they can become mushy when cooked. Adjust Creaminess: Feel free to adjust the amount of cream to your liking. For a lighter version, reduce the cream or substitute with a plant-based alternative. Flavor Boost: Add a pinch of red pepper flakes to the garlic while sautéing for a subtle kick of heat that complements the creamy sauce. Storage Tips: This dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to loosen the sauce if needed. {{image_4}} To make this dish vegan, swap the heavy cream for coconut cream. The coconut cream adds a rich taste that pairs well with tomatoes. You can also use cashew cream for a nutty flavor. Add nutritional yeast for a cheesy taste without dairy. This option keeps the creamy texture while being plant-based. You can add protein to this dish for more nutrition. Chicken and shrimp are great choices. If you use chicken, cook it in the pot before adding garlic. For shrimp, add them after the spinach wilts. Adjust the cooking time so the protein is cooked through but not overdone. You can also use cooked beans or lentils for a meatless protein boost. Using seasonal ingredients can brighten the dish. In spring, add fresh peas or asparagus. In summer, zucchini or bell peppers work well. In fall, try adding pumpkin or butternut squash. In winter, kale can be a hearty substitute for spinach. Fresh herbs like basil or parsley can enhance the flavor too. When using fresh veggies, adjust the cooking time to keep them crisp. To store leftovers, let the dish cool first. Then, place it in an airtight container. Make sure it is sealed well to keep it fresh. This way, it won’t absorb other smells in your fridge. The shelf life is about 3 to 4 days. Keep an eye on it, and if it looks or smells off, toss it. For freezing, use a freezer-safe container. Leave some space at the top because the dish will expand. It can last for about 1 to 2 months in the freezer. To reheat, take it out and let it thaw overnight in the fridge. Reheat in a pot over low heat. Add a splash of water or broth to keep it creamy. Creamy Tomato Spinach Orzo works great for meal prep. You can pack it in small containers for lunch. Portion it out based on your needs, making it easy to grab and go. It pairs well with grilled chicken or a side salad, adding variety to your meals. This dish is not just tasty; it saves you time too! This dish takes about 25 minutes total. You need 10 minutes for prep and 15 minutes for cooking. This quick time makes it perfect for a busy weeknight meal. Yes, you can use gluten-free orzo. Many brands make a great gluten-free version. Look for orzo made from brown rice or chickpeas. These options taste great and keep the dish hearty. You can use several alternatives for heavy cream. Coconut cream works well for a dairy-free option. You can also use half-and-half or milk if you prefer. Each option gives a unique flavor and texture. Yes, you can prepare this dish ahead. Cook the orzo and sauce separately. Combine them when ready to serve. This helps keep the orzo from getting mushy. Store each part in the fridge for up to three days. To add spice, include red pepper flakes or diced jalapeños. You can mix these in when cooking the garlic. Start with a small amount and adjust to your taste. This makes the dish exciting and full of flavor! This recipe for Creamy Tomato Spinach Orzo blends taste with ease. You learned how to cook orzo, sauté garlic, and combine rich flavors for a tasty dish. The tips on vegan options and protein additions allow for fun variations. Storing leftovers and meal prep ideas help keep things fresh. Use this guide to make quick meals that impress. I hope you enjoy cooking this dish as much as I do.

Creamy Tomato Spinach Orzo

A delicious and creamy orzo pasta dish with fresh spinach and tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups fresh spinach, roughly chopped
  • 1 can (14 oz) diced tomatoes, including juice
  • 1 cup vegetable broth
  • 1 2 heavy cream or coconut cream (for a vegan option)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 2 dried basil
  • 1 2 dried oregano
  • to taste Salt and freshly ground black pepper
  • optional Grated Parmesan cheese (for serving)

Instructions
 

  • Cook the Orzo: Bring a large pot of salted water to a rolling boil. Once boiling, add the orzo pasta and cook according to the package instructions until it reaches al dente. Drain the orzo in a colander and set aside, allowing any excess water to drain off.
  • Sauté the Garlic: In the same pot you used for the orzo, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, stirring frequently until it's golden and fragrant. Be careful not to let it burn!
  • Add Tomatoes and Broth: Carefully pour in the can of diced tomatoes along with their juices, followed by the vegetable broth. Stir in the dried basil, oregano, and season generously with salt and freshly cracked black pepper. Bring this mixture to a gentle simmer, allowing the flavors to meld together.
  • Stir in the Spinach: Add the roughly chopped spinach to the pot and stir gently. Cook for about 2-3 minutes, just until the spinach has wilted down and brightened in color.
  • Add Cream and Orzo: Reduce the heat to low and pour in the heavy cream or coconut cream, stirring until well combined. Gently fold in the cooked orzo pasta, ensuring each grain is thoroughly coated with the creamy tomato mixture and warmed through.
  • Adjust Seasoning: Take a moment to taste your dish and adjust the seasoning as necessary. Add more salt or pepper according to your preference.
  • Serve: Serve this creamy orzo warm in individual bowls, and if desired, sprinkle with grated Parmesan cheese for an extra layer of flavor.

Notes

For a delightful presentation, garnish each bowl with fresh basil leaves and a light drizzle of olive oil.
Keyword creamy, orzo, pasta, spinach, tomato