One Pan Tomato Spinach Orzo Recipe

Introduction

This One Pan Tomato Spinach Orzo is a quick and flavorful dish perfect for busy weeknights. Combining tender orzo pasta with fire-roasted tomatoes, fresh spinach, and a creamy touch of coconut milk, it’s a comforting meal that’s easy to prepare and clean up.

Ingredients

• 1 tbsp olive oil (15 g)
• 2 small shallots (minced)
• 3 cloves garlic (minced)
• Salt and pepper, to taste
• 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 fresh baby spinach
• 1/2 cup canned coconut milk (120 mL)

Instructions

1. Step 1: Heat the olive oil in a large pan or pot over medium heat.
2. Step 2: Add the minced shallots and garlic, then season with salt and pepper. Cook for 2-3 minutes, stirring often, until tender and fragrant.
3. Step 3: Stir in the dry orzo and toast it for about 2 minutes, making sure it is evenly coated with the oil, shallots, and garlic.
4. Step 4: Pour in the vegetable broth and diced tomatoes, then add the dried basil, oregano, red pepper flakes (if using), and a pinch of salt and pepper. Bring to a simmer and cook for 8-10 minutes, stirring frequently, until the orzo is al dente and the sauce thickens. Keep stirring to prevent the orzo from sticking to the bottom of the pan.
5. Step 5: Stir in the coconut milk and fresh spinach. Cook for another 1-2 minutes until the spinach wilts and the dish is heated through. Turn off the heat and let it sit for 1-2 minutes to thicken further.
6. Step 6: Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with parmesan cheese, fresh cracked black pepper, fresh basil, or a drizzle of olive oil.

Tips & Variations

• For a richer flavor, use fire-roasted diced tomatoes.
• Substitute coconut milk with heavy cream or a dairy-free alternative.
• Feel free to add cooked chicken or beans for extra protein.
• If you prefer less spice, omit the red pepper flakes.
• Stir frequently during cooking to prevent the orzo from sticking or burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much. This dish is best enjoyed fresh to maintain the creamy texture and vibrant flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Orzo works best because of its small size and quick cooking time, but you can substitute with other small pasta shapes like acini di pepe or small shells. Adjust cooking time accordingly.

Is the coconut milk flavor noticeable in this dish?

The coconut milk adds a subtle creaminess without a strong coconut taste, balancing the acidity of the tomatoes and enriching the overall texture. If you prefer, you can swap it with cream or another non-dairy milk.

One Pan Tomato Spinach Orzo Recipe

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★★★★★

4.4 from 70 reviews

A flavorful, one-pan tomato spinach orzo dish that combines tender orzo pasta with savory garlic, shallots, fire-roasted tomatoes, and fresh baby spinach, finished with a creamy touch of coconut milk. This easy stovetop recipe is perfect for a quick, comforting meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp olive oil (15 g)
• 2 small shallots (minced)
• 3 cloves garlic (minced)
• Salt and pepper, to taste

Main Ingredients

• 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)

Finishing Ingredients

• 2 cups fresh baby spinach
• 1/2 cup canned coconut milk (120 mL)

Instructions

1. Heat Oil: Heat the olive oil in a large pan or pot over medium heat to prepare the base for sautéing.
2. Cook Shallot and Garlic: Add the minced shallots and garlic to the pan, seasoning with salt and pepper. Cook for 2-3 minutes, stirring often until they are tender and fragrant, forming the aromatic foundation.
3. Toast Orzo: Add the dry orzo to the pan and cook for about 2 minutes, stirring frequently to toast the orzo and coat it evenly with the oil, shallot, and garlic mixture.
4. Add Liquid and Seasoning: Pour in the vegetable broth and the canned diced tomatoes along with their juices. Add dried basil, oregano, and optional red pepper flakes, plus another pinch of salt and pepper. Bring to a simmer and cook for 8-10 minutes, stirring frequently until the orzo is al dente and the sauce thickens. Stirring often prevents the orzo from sticking and burning.
5. Add Coconut Milk and Spinach: Stir in the coconut milk and fresh baby spinach. Cook for an additional 1-2 minutes until the spinach wilts and the dish is heated through. Turn off the heat and let the orzo sit for 1-2 minutes to further thicken the sauce.
6. Season and Serve: Taste the dish and adjust the seasoning with extra salt and pepper if needed. Serve with optional parmesan cheese, freshly cracked black pepper, fresh basil, or a drizzle of olive oil for added flavor.

Notes

• Stir frequently during simmering to prevent the orzo from sticking or burning.
• Fire-roasted diced tomatoes enhance the depth of flavor but regular diced tomatoes work well too.
• Red pepper flakes are optional, add according to your spice preference.
• For a richer flavor, top with freshly grated Parmesan cheese or fresh herbs if not vegan.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on stove or microwave.

Keywords: one pan, tomato, spinach, orzo, easy dinner, vegan pasta, quick meal, stovetop recipe, Mediterranean