Monday, August 12, 2013

Spinach Artichoke Orzo

I like orzo pasta. It's quick, quite versatile, and is a great addition to a variety of vegetable dishes. Last week, my friend Nick at posted check another orzo recipe I just HAD to try. I altered the ingredients slightly to accommodate what I had on hand, but it turned out alright despite not following his recipe to the letter. However, I still prefer some other orzo dishes I've made in the past. In fact, last week I made my favorite orzo side dish which you can find the recipe for here:

But here's the recipe for Spinach Artichoke Orzo. If you're feeling ambitious, make them both and see what you prefer. They are both great for "pack your lunch" workdays.

Spinach Artichoke Orzo (serves 4-5)


  • 10 oz orzo pasta, cooked and rinsed 
  • 1/2 red onion, diced 
  • 1 bag of spinach, washed well 
  • 6 oz marinated artichokes, drained 
  • 1/2 cup sun-dried tomatoes (in oil), diced 
  • 2 cloves garlic, minced 
  • 2 TB olive oil 
  • 3/4 cup shredded Asiago cheese 
  • Salt and pepper 


Chop onion, sun-dried tomatoes, and artichokes.

In a large skillet, add a drizzle of olive oil and the diced red onion over medium-high heat. Cook for a 3-4 minutes or until onion softens. Season with a pinch of salt.Add artichokes, sun-dried tomatoes, and garlic and continue to cook for another minute or two.

Meanwhile, cook the orzo according to package instructions, approximately 9 minutes. Once cooked, drain and rinse with cold water.

Add washed spinach to the skillet. Cook until spinach is wilted, just a minute or two.

Stir in orzo and season with salt and pepper. Stir well to combine.

Serve salad warm or cold with cheese.

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