Description
This vibrant and flavorful Pesto Orzo is a quick and easy one-pan meal perfect for busy weeknights. Combining tender orzo pasta with fresh basil pesto, sun-dried tomatoes, spinach, and parmesan cheese, it’s a nutritious and satisfying dish that comes together in just 30 minutes. Whether you’re looking for a hearty vegetarian dinner or a delicious side, this recipe delivers vibrant colors and rich, savory flavors with minimal cleanup.
Ingredients
Main Ingredients
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated parmesan cheese
- 1/3 cup basil pesto (store-bought or homemade)
- 3 cups vegetable broth
- Salt and pepper, to taste
- Optional: red pepper flakes, for garnish
Instructions
- Prepare Ingredients: Mince the garlic, chop the sun-dried tomatoes, and measure out the orzo, pesto, and spinach to have everything ready before cooking.
- Sauté Garlic: Heat olive oil in a large skillet or deep pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add Orzo and Broth: Pour the orzo into the pan and stir to toast lightly for about 1-2 minutes. Then add the vegetable broth and bring to a boil.
- Simmer: Reduce heat to low, cover, and let the orzo cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and liquid is mostly absorbed.
- Incorporate Spinach and Sun-Dried Tomatoes: Stir in the fresh spinach and chopped sun-dried tomatoes. Cover again and cook for an additional 2-3 minutes until the spinach wilts.
- Add Pesto and Cheese: Remove the pan from heat and stir in the basil pesto and grated parmesan cheese until everything is well combined and creamy. Season with salt and freshly ground black pepper to taste.
- Serve: Spoon the pesto orzo into bowls and garnish with optional red pepper flakes for a mild kick. Enjoy hot as a main dish or side.
Notes
- You can substitute the vegetable broth with chicken broth for a non-vegetarian version.
- For vegan variation, use vegan pesto and skip the parmesan cheese or use a vegan cheese alternative.
- If fresh basil pesto is unavailable, store-bought pesto works well and saves time.
- Adding toasted pine nuts or walnuts on top provides extra texture and flavor.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently with a splash of broth or water to loosen.
