Italian One-Pot Sun-Dried Tomato and Spinach Orzo
A comforting one-pot dish where tender orzo pasta simmers with sun-dried tomatoes, fresh spinach, and Parmesan for a rich, savory meal. This italian-inspired one pot (vegetarian) ready in about 25 minutes pairs orzo pasta, sun-dried tomatoes in oil, chopped, fresh baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups orzo pasta
- 1/2 cup sun-dried tomatoes in oil, chopped
- 4 cups fresh baby spinach
- 3 cloves garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 1/2 cups orzo pasta and 1/2 cup chopped sun-dried tomatoes to the pot, stirring for 2 minutes to toast the orzo lightly.
- Step 3: Pour in 4 cups vegetable broth, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally until the orzo is tender and most liquid is absorbed.
- Step 4: Stir in 4 cups fresh baby spinach and cook for 2 more minutes until the spinach wilts.
- Step 5: Remove from heat and fold in 1/2 cup grated Parmesan cheese until melted and creamy. Serve immediately garnished with extra cheese if desired.
Frequently asked questions
How long does Italian One-Pot Sun-Dried Tomato and Spinach Orzo take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian One-Pot Sun-Dried Tomato and Spinach Orzo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.
Can I substitute ingredients in Italian One-Pot Sun-Dried Tomato and Spinach Orzo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian One-Pot Sun-Dried Tomato and Spinach Orzo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian One-Pot Sun-Dried Tomato and Spinach Orzo vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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