Orzo with spinach & cherry tomatoes

A tiny rice-shaped variety of pasta makes this dish almost like risotto. It’s quick, healthy, filling and suitable for vegetarians

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 471
  • fat 9g
  • saturates 1g
  • carbs 81g
  • sugars 10g
  • fibre 9g
  • protein 16g
  • salt 0.6g


  • 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


  1. Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.

  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.

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