Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts

I made the Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts tossed with Fran’s vinaigrette. We all loved this easy orzo side dish and thought it was delicious paired with baked salt & pepper chicken wings and potato salad.

Orzo with Sautéed Garlicky Spinach and Tomatoes topped with Mozzarella and Toasted Pine Nuts

Ingredients:

• ¾ cup uncooked orzo, cooked per instructions
• 1 tbsp olive oil
• 1 cup grape tomatoes, halved lengthwise
• 2 cups baby spinach
• 2 cloves of garlic, minced
• 3-4 tbsp Fran’s vinaigrette, or more, to taste
• Sea salt and freshly cracked pepper, to taste
• ½ cup Mozzarella balls, cut into small pieces
• 2-3 tbsp fresh basil, chopped, to taste
• 2 tbsp toasted pine nuts

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 in a large saucepan of well-salted boiling water according to the package instructions, drain, and place in a large bowl. Add two tablespoons of the well-whisked vinaigrette and stir to combine. Set aside to soak in the vinaigrette.

Meanwhile, cook the veggies by heating the olive oil in a large skillet over medium heat. Once hot, add the grape tomatoes, and cook, stirring often, for 2 minutes.

Add the spinach and cook, stirring occasionally, for 1 minute.

Add the minced garlic, then cook, stirring constantly for 30 seconds.

Finish the dish by adding the orzo to 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 add more vinaigrette or salt & pepper, if needed.

Serve immediately. Enjoy.