Preparation and cooking time
- Prep:5 mins
- Cook:25 mins
- Easy
- Serves 4
A tiny rice-shaped variety of pasta makes this dish almost like risotto. It’s quick, healthy, filling and suitable for vegetarians
Ingredients
- 400g orzo pasta
- 2 tbsp olive oil
- 1 celery heart, chopped
- 1 red onion , chopped
- 3 garlic cloves , chopped
- 2 x 400g cans cherry tomato
- 250g baby spinach
- 10 black olives , halved
- small handful dill , chopped
- small handful mint , chopped
Method
- STEP 1
Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
- STEP 2
Meanwhile, heat the remaining oil in a large sauté pan. Add the celery, onion and some seasoning, and cook for 8 mins until soft. Add the garlic, cook for 1 min, then tip in the cherry tomatoes and simmer for 10 mins. Add the spinach, cover with a lid to wilt the leaves, then add the orzo, olives, dill and mint. Season and serve.
