One Pot Spinach Artichoke Orzo
One Pot Spinach Artichoke Orzo is the kind of meal that feels fancy but couldn’t be easier to make. It’s loaded with briny artichokes, punchy sun-dried tomatoes, and a garlicky pesto kick—all cooked in one pan for maximum flavor and minimal cleanup!
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Servings: 4
Calories: 477kcal
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely diced
- 4 garlic cloves, finely chopped
- Juice of half a lemon
- 2 tablespoons pesto
- 1 ½ cups (225 g) orzo
- 4 cups (1000 ml) vegetable stock
- 1 cup (200 g) marinated artichokes, drained and cut into bite-size pieces
- ½ cup (50 g) sun-dried tomatoes, drained and sliced
- 3 cups (90 g) spinach
- ¼ cup (30 g) pine nuts, toasted
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and cook for another minute until fragrant.2 tablespoons olive oil2 medium shallots4 garlic cloves
- Stir in the lemon juice and pesto, then add the orzo and cook for a minute to toast it.Juice of half a lemon2 tablespoons pesto1 ½ cups orzo
- Pour in the vegetable stock, bring to a simmer, and let it cook for about 10 minutes, stirring occasionally so it doesn’t stick.4 cups vegetable stock
- Stir in the marinated artichokes, sun-dried tomatoes, and spinach. Let everything cook for another 2-3 minutes, just until the spinach wilts.1 cup marinated artichokes½ cup sun-dried tomatoes3 cups spinach
- Sprinkle with toasted pine nuts, adjust the seasoning to taste and serve immediately.¼ cup pine nutsSalt and freshly ground black pepper to taste
Nutrition
Calories: 477kcal | Carbohydrates: 61g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 1238mg | Potassium: 827mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3385IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 4mg