One Pan Tomato Spinach Orzo

Large pan of tomato orzo with spinach with a wooden spoon resting in pan.

5 from 3 votes

This easy tomato spinach orzo recipe is easy to whip up in one pan in about 20 minutes. Though made with just a few simple ingredients, it's wonderfully flavourful and perfect for a plant-based meal or quick side dish served with any protein.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 tbsp olive oil 15 g
2 small shallots minced
3 cloves garlic minced
salt and pepper
1 cup dry orzo 200 g
1 cup vegetable broth 250 mL
1 28 oz can diced tomatoes fire-roasted if possible
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes optional
2 cups or small handfuls fresh baby spinach
1/2 cup canned coconut milk* 120 mL

Instructions

Heat Oil: Heat the olive oil in a large pan or pot, heat the oil over medium heat.
Cook Shallot and Garlic: Add the shallot and garlic and season with salt and pepper. Cook for 2-3 minutes, stirring often, until tender and fragrant.
Toast Orzo: Add the orzo and cook for 2 minutest to toast, stirring often until coated in the oil, shallot and garlic.
Add Liquid and Seasoning: Add the broth, diced tomatoes, dried basil and oregano, and another pinch of salt and pepper and bring to a simmer. Simmer for 8-10 minutes, stirring frequently until the orzo is al dente and the sauce has thickened. Orzo has a tendency to stick to the bottom of the pot, so stir frequently while cooking to ensure it doesn’t burn and cooks evenly.
Add Coconut Milk and Spinach: Stir in the coconut milk and spinach and cook for another 1-2 minutes to wilt the spinach and heat through. Turn off the heat and let sit for another 1-2 minutes to further thicken.
Season and Serve: Taste and season with more salt and pepper, if needed. Serve with parmesan cheese, fresh cracked black pepper, fresh basil or a drizzle of olive oil.

Notes

Spinach and coconut milk can both be omitted if you prefer. Coconut milk adds a creamy finish and the spinach adds some nutrition and color.

*I used light coconut milk in this recipe. You can use full-fat for a creamier finish or light for reduced fat and calories.

Sodium content will depend on broth and canned tomato variety used. Use reduced sodium or no-salt added products if sodium content is a concern.

Nutrition