Description
A vibrant, one-pot Mediterranean-inspired dish featuring tender orzo pasta tossed with sun-dried tomatoes, artichoke hearts, fresh spinach, and briny capers, all in a light garlic-herb sauce.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil, chopped)
- 1 (14 oz) can artichoke hearts, drained and quartered
- 4 cups fresh spinach
- 2 tablespoons capers, drained
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups vegetable broth
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet or pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in sun-dried tomatoes, artichoke hearts, capers, oregano, and red pepper flakes. Cook for 2-3 minutes to blend flavors.
- Add orzo pasta to the skillet and toast for 1 minute, stirring constantly.
- Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
- Add fresh spinach in batches, stirring until wilted. Season with salt and black pepper to taste.
- Remove from heat, stir in Parmesan cheese if using, and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.