Orzo Pasta with Artichoke Hearts, Sun-Dried Tomatoes, Spinach, and Feta

Name: Orzo Pasta with Artichoke Hearts, Sun-Dried Tomatoes, Spinach, and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 cup Orzo pasta; 1 tbsp Olive oil, plus more for drizzling; 2 cloves Garlic, minced; 1 (390g) can Marinated artichoke hearts, drained and chopped; 1/2 cup Sun-dried tomatoes (oil-packed), drained and chopped; 4 cups Baby spinach; 1/2 cup Crumbled feta cheese; 2 tbsp Fresh lemon juice; 1/4 cup Fresh parsley, chopped (or dill); Salt and black pepper to taste

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This vibrant orzo pasta dish is a fantastic vegetarian option that's quick enough for a weeknight yet elegant enough for guests. It combines the delicate texture of orzo pasta with the briny tang of marinated artichoke hearts, the intense sweetness of sun-dried tomatoes, and the freshness of baby spinach. Crumbled feta cheese adds a creamy, salty counterpoint, all brought together with a light olive oil and lemon dressing. It's a celebration of Mediterranean-inspired spring flavors.

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Orzo Pasta with Artichoke Hearts, Sun-Dried Tomatoes, Spinach, and Feta

Prep Time10 min

Cook Time15 min

Servings4 servings

DifficultyEasy

Equipment

Large potLarge skillet or pan

Instructions

1
Cook the orzo pasta according to package directions in salted water until al dente. Drain well, reserving about 1/4 cup of the pasta water, and set aside.
2
While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3
Add the chopped marinated artichoke hearts and chopped sun-dried tomatoes to the skillet. Sauté for 2-3 minutes, allowing the flavors to meld.
4
Add the baby spinach to the skillet. Cook, stirring frequently, until the spinach wilts down, which usually takes 2-3 minutes. If the pan seems dry, add a splash of the reserved pasta water.
5
Add the cooked orzo pasta to the skillet with the vegetables. Stir in the fresh lemon juice and chopped parsley (or dill). Toss everything together to combine.
6
Remove from heat. Gently fold in the crumbled feta cheese. Taste and season with salt and black pepper as needed. Serve immediately, optionally with an extra drizzle of olive oil.

Nutrition

Calories410 kcal

Protein15g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use fresh artichokes instead of canned?

While fresh artichokes would be delicious, they require significant preparation. For this quick recipe, canned or jarred marinated artichoke hearts are recommended for convenience and flavor. Ensure they are well-drained.

What if I don't have fresh spinach?

You can use frozen spinach, but make sure to thaw it completely and squeeze out all excess water before adding it to the skillet to prevent the dish from becoming watery.

Can I add protein to this dish?

Yes, for added protein, you can easily stir in cooked chicken, shrimp, or chickpeas. Add them at the same time you add the orzo to heat through.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.