Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts
There are so many tasty ingredients in this simple side dish. I made the orzo as directed, sautéed some tomatoes, spinach, and garlic together until softened, added a bit of Fran’s Vinaigrette, and tossed them all together with the cooked orzo. I let the orzo sit in the pan for a few minutes to soak up the vinaigrette and cool down then tossed in the mozzarella bits, fresh basil, and pine nuts. We all loved this side dish and thought it was flavorful and delicious and it paired nicely with the Baked Salt and Pepper Chicken Wings. I will definitely be making this recipe again very soon. YUM!
How to Make Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts
Make Fran’s Vinaigrette – Click here for instructions.
Prepare the orzo per instructions.
While the orzo is boiling, heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the grape tomatoes; cook, stirring often, for 2 minutes. Add the spinach and cook, stirring occasionally, for 1 minute. Add the minced garlic then continue to cook while stirring constantly. Add the vinaigrette then toss to coat evenly. Add the cooked and drained orzo into the skillet with spinach and tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste.
Turn off the stovetop and let the orzo sit for 3-4 minutes, or until thickened. Add the mozzarella bits, pine nuts, and fresh basil then mix well. Taste and re-season with sea salt and pepper, if needed. Serve immediately. Enjoy.
Ingredients
- ¾ cup uncooked orzo cooked per instructions
- 2 tsp olive oil
- 1 cup grape tomatoes halved lengthwise
- 2 cups baby spinach
- 2 cloves of garlic minced
- 1-2 tbsp Fran's Vinaigrette see link up above for instructions
- Sea salt and freshly cracked pepper to taste
- ½ cup Mozzarella cut into small pieces
- 2-3 tbsp fresh basil chopped
- 2 tbsp toasted pine nuts
Instructions
- Make Fran's Vinaigrette - Click the link up above for instructions.
- Prepare the orzo per instructions.
- While the orzo is boiling, heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the grape tomatoes; cook, stirring often, for 2 minutes. Add the spinach and cook, stirring occasionally, for 1 minute. Add the minced garlic then continue to cook while stirring constantly. Add the vinaigrette then toss to coat evenly.
- Add the cooked and drained orzo into the skillet with spinach and tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper, to taste.
- Turn off the stovetop and let the orzo sit for 3-4 minutes, or until thickened. Add the mozzarella bits, pine nuts, and fresh basil then mix well. Taste and re-season with sea salt and pepper, if needed. Serve immediately. Enjoy.
I love Orzo and I have no idea why I do not use it more often. Will give this a try it sounds tasty. All the best for Xmas and New Year we are off to the UK on Tuesday until the end of the year. Keep well Diane
This looks delicious, Pam. There is something so fun about orzo! I think it’s because it’s a small pasta and therefore allows you to get a bit of everything on your fork, which makes that forkful of pasta a party in your mouth!
It looks great! I use orzo in soup and rice-a-roni knockoffs, but have never thought to use it alone!
You gave orzo some taste. Nice combination.
A very delightful meal!
Have a great weekend, Pam!
Angie
Simple and delicious – love it
It’s been a while since I’ve made any kind of Orzo, Pam. I usually just make it with a lot of butter and black pepper. Not doing that anymore. This sounds so much healthier and yummy too!
Thanks for sharing, Pam…
I love orzo, and this looks like a great way to serve it.
for some reason, i stay away from all pasta except orzo. could it be its resemblance to rice? who’s to say. regardless, this sounds DELICIOUS and it’s properly festive too. 🙂
Now this is a side dish I know I would love! Mediterranean flavors FTW!