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Orzo with spinach & cherry tomatoes

Orzo with spinach & cherry tomatoes

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A star rating of 4.4 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
low inkcal471
low infat9g
saturates1g
carbs81g
sugars10g
fibre9g
protein16g
salt0.6g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 4.4 out of 5.8 ratings
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