Spinach Artichoke Orzo
Orzo is one of my favorite pastas so I’m glad you guys voted for it in the poll last week. A lot of people actually think it is a grain of some sort because of its size and shape, but it’s actually a pasta.
It’s size makes it perfect for salads like this because it’s easy to mix in with other ingredients. I will frequently cook orzo and just stir it in with whatever leftover veggies I happen to have in the fridge. For this day though, I mixed it with some classic Mediterranean flavors like artichokes, sun-dried tomatoes, and fresh spinach for a delicious dish that can be on the table in about 30 minutes.
Artichoke Spinach Orzo
Yield: Serves 4.
12 ounces orzo pasta, cooked and rinsed
1/2 red onion, diced
1 bunch spinach, washed well
6 ounces marinated artichokes, drained
1/2 cup sun-dried tomatoes (in oil), diced
2 cloves garlic, minced
2 tablespoons olive oil
1 cup grated pecorino cheese
Salt and pepper
1) Cook orzo according to package. This should involve boiling it in a few quarts of water along with a pinch of salt and a drizzle of olive oil. Boil it until it is just cooked, then drain it and rinse it quickly with cold water to stop the cooking (or it will become sticky).
2) In a large skillet, add a drizzle of olive oil and the diced red onion over medium-high heat. Cook for a few minutes until onion softens. Season with a pinch of salt.
3) Add artichokes, sun-dried tomatoes, and garlic and continue to cook for another minute or two.
4) Add washed spinach to the skillet along with a few tablespoons of water to help the spinach steam. Cook until spinach is wilted, just a minute or two.
5) Stir in orzo and season with salt and pepper. Stir well to combine.
6) Serve salad warm or cold with grated pecorino cheese.
Prepping the Veg
There are some really good veggies in this dish. I didn’t bother using fresh artichokes for it though because they are kind of a hassle. If I’m making fresh artichokes, I’m just going to eat them steamed with butter or homemade mayo. The marinated artichokes in oil work great for a dish like this so feel free to just use those.
Same goes for sun-dried tomatoes. Use the ones in oil for this dish. When it comes to the spinach, save a few bucks and just get a large bunch of adult spinach instead of baby spinach that comes pre-washed.
You are shooting for roughly even amounts of red onion, artichoke, and sun-dried tomatoes and then a smaller amount (but still a good amount) of garlic for this recipe.
You can see the different dice sizes I used. Everything should be pretty finely diced except the artichokes which you can leave in good-sized chunks.
If you get a full bunch of spinach, use it all for this recipe. Chop off the root ends and rinse the spinach really well. Spinach has a tendency to be very dirty so I recommend rinsing it under cold water for 30 seconds or so and then spinning it in a salad spinner to make sure it’s really clean. If you don’t have a salad spinner, just rinse it in a colander.
To start the veggies, add a drizzle of oil to a large skillet over medium-high heat along with the red onion. Cook the onion with a pinch of salt until it is soft, about 3-4 minutes. Then add the artichokes, tomatoes, and garlic and continue to cook for a minute or two just to warm everything through.
Then you can add in your spinach. It’ll look like a lot but it wilts down substantially. I like to add about 1/4 cup of water to my skillet with the spinach to help it wilt quickly. The water will evaporate almost immediately.
Once the spinach is wilted, you’re ready for the pasta!
You should refer to the packaging for cooking your orzo, but it will most likely need to be boiled in a few quarts of water with a good pinch of salt and maybe also a drizzle of olive oil. The pasta will need to boil for probably 8-10 minutes but you should taste it regularly to make sure it isn’t overcooking.
When it is soft, but still have a very tiny bite to it, drain the pasta and give it a quick rinse under cold water. Rinsing the pasta will stop the cooking. The pasta pieces are so small that if you don’t rinse them, they will actually continue to cook and they might get mushy and gummy which isn’t a good texture.
Once the pasta is cooked and rinsed, just stir it into the skillet.
Season the whole dish with some salt and pepper and serve it up with lots of grated pecorino cheese!
This could be a side dish, but Betsy and I ate it as a meal. You could serve it with garlic bread or a small side salad. It’s really pretty filling and works great as a vegetarian dinner option.
If you’ve never tried orzo before, I think this is a great way to try it. It’s a really flexible recipe and the flavors are delicious!