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This simple and flavorful orzo with spinach and roasted red peppers is the perfect pasta side dish to go with your next dinner! Tender orzo, spinach, roasted red peppers, shallots, garlic, and parmesan cheese are combined in this one pot recipe.
Looking for another side dish made with orzo? Try this butternut squash orzo salad!
This post and recipe have been updated since it was originally published on 6/25/2014
Why You’ll Love Orzo with Spinach
Quick and easy – This pasta recipe can be ready in less than 30 minutes and you only need one pan to make it!
Customizeable – This is a great pasta recipe that you can add additional ingredients to to make it heartier or even a main dish. Check out some ideas in the substitutions and variations section!
Ingredients for Orzo with Spinach
- Orzo – A short, rice shaped pasta.
- Shallots and garlic – The aromatics for the pasta.
- Italian seasoning – A dried spice blend made up of basil, thyme, rosemary, marjoram, parsley, and oregano.
- Roasted red peppers – Sweet with a hint of smoky flavor from the roasting.
- Balsamic vinegar – Adds a mild sweet acidic flavor.
- Spinach – Roughly chop the baby spinach. It will wilt when combined with the warm orzo.
- Basil – Basil gives the orzo a fresh, mild anise flavor. Pairs well with balsamic vinegar.
- Parmesan cheese – Use a wedge of parmesan cheese and grate it yourself for the best flavor. It will melt into the orzo better as well.
How to Make Orzo with Spinach and Roasted Red Peppers
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Cook the orzo in salted water until it’s al dente then drain it and set aside.
Add the olive oil, shallots and garlic into the saucepan and saute for a couple minutes so the shallots soften.
Stir in the Italian seasoning, salt and pepper, and roasted red peppers. Pour in the balsamic vinegar and stir everything together.
Add the chopped spinach, basil, orzo, and parmesan cheese into the pan. Stir everything together and taste for seasoning. Top with extra parmesan cheese and chopped basil, then serve.
Substitutions and Variations
- Add 1-2 tablespoons of pesto for extra flavor.
- Substitute spinach with baby kale or arugula.
- Swap parmesan cheese with mozzarella.
- Add chopped sun-dried tomatoes and/or marinated artichoke hearts.
- Add a can of drained and rinsed chickpeas or cannelini beans to make this a vegetarian main dish.
- Diced or shredded chicken can be added to the orzo to make it main dish. This balsamic grilled chicken would be delicious tossed into it.
Storage and Reheating
Storage – The spinach orzo will keep in an airtight container in the refrigerator for 3-4 days. I don’t recommend freezing the orzo. When defrosted it tends to be mushy.
Reheating – Reheat the orzo in the microwave or in a saucepan over medium-low heat on the stove. I suggest adding a splash of chicken broth or even cream to loosen it up. The orzo absorbs the sauce the longer it sits.
More Orzo Recipes
Did you make this orzo with spinach? I’d love if you’d leave a recipe rating and review below.
Orzo with Spinach and Roasted Red Peppers
Ingredients
- 1 cup orzo
- 1 tablespoon olive oil
- 1/2 cup diced shallots
- 1 clove garlic, minced or grated
- 1/2-3/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 teaspoon Italian seasoning
- 1/2 cup diced roasted red peppers diced
- 1 tablespoon balsamic vinegar
- 2 cups packed baby spinach, chopped
- 1 tablespoon chopped fresh basil
- 1/3 cup shredded parmesan cheese
Instructions
- Cook orzo in a large saucepan of salted water until al dente. Drain and set aside.
- In the same saucepan heat the olive oil over medium heat. Add in the shallots, garlic, salt and pepper. Saute for 2-3 minutes and then add in the Italian seasoning, balsamic vinegar and roasted red peppers.
- Cook for another minute then lower the heat to medium and add the orzo, spinach, basil, and parmesan cheese into the saucepan. Stir everything together and cook for a minute until heated through. Taste for seasoning.
- Garnish with basil leaves and extra parmesan cheese, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious and I will definitely be making it again. Wasn’t too sure about eating this warmed instead of cooled down but I really enjoyed it. Next time, I’m going to try it with the balsamic grilled chicken and make it a meal!
Add the chicken is a great way to turn it into a main dish! Thanks for trying it out Deb.
How awesome does this orzo look?? I LOVE orzo so much and I’m always on the look-out for new fun ways to use it! It sounds amazing with spinach and roasted red peppers and SO easy for these busy summer weeknights! ;)
Thanks Sarah, it’s definitely an easy to make favorite around here!
I love all of these flavors together, this looks like a fantastic side dish!
Thanks Kayley! :-)
I’m with you, side dishes are just hard to put together during the hectic week. But I love how easy this orzo is. I am tempted to just have it as the main :)
Thanks Zainab! I could totally eat this as a main dish too!
I feel like you’ve described my dinner dilemmas to a “T”! I could live on grilled meats, soups, and salad alone for the most part, then I have to deal with some type of side. I love orzo pasta, and all the veggies and flavors you have in here sound delicious! Pinning. :)
Thanks Marcie! We are always eating grilled meat and salad around here, so it was nice to surprise my husband with a different side dish.
I love Orzo and this seems like a great way to cook with it! :)
Thank you, it’s one of my new favorites!
This looks amazing! Would definitely make a perfect addition to a picnic! :)
Thanks Jess, it would be great picnic food!
Danae this looks wonderful! And something my husband would love also! I usually just cook up some veggie for our side dish and call it good! This will look like I put a lot more effort into it though! Pinning!
Thanks Serene! I’m always making a salad or cooking veggies, this was a nice change!
This is the perfect side dish Danae, love everything about it.
Thanks Matt!