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

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
MPU 2

Method

  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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