
Orzo with spinach & cherry tomatoes
- Jennifer Joyce
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.3 out of 5.13 ratingsRate
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A tiny rice-shaped variety of pasta makes this dish almost like risotto. It's quick, healthy, filling and suitable for vegetarians
Freezable
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g orzo
pasta
-
2 tbsp olive oil
-
1 celery
heart, chopped
-
1 red onion
chopped
-
3 garlic cloves
chopped
-
2 x 400g cans cherry tomato
-
250g baby spinach
-
10 black olives
halved
-
small handful dill
chopped
-
small handful mint
chopped
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Nutrition: per serving
-
kcal471
low
-
fat9g
low
-
saturates1g
-
carbs81g
-
sugars10g
-
fibre9g
-
protein16g
-
salt0.6g
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Method
-
step 1
Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
-
step 2
Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.
Recipe from Good Food magazine, July 2013
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A star rating of 4.3 out of 5.13 ratings
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