Orzo with Spinach and Tomatoes

Orzo with Spinach and Tomatoes

So busy outside enjoying the summer, I haven’t spent much time in the kitchen! I was inspired by the delicious fresh cherry tomatoes from the farmers market to try this new recipe. We ate this warm, but I am sure it would be great as a cold salad too.


  • 1 cup orzo
  • ⅓ cup chopped onion
  • 1 clove garlic, minced
  • 2 Tbs. olive oil
  • 6 cups baby spinach (we really like spinach, so I used 6 handfuls)
  • ⅓ cup chopped black olives (I used olives from the deli at the greek market)
  • 1½ cups grape or cherry tomatoes, cut in half
  • 2 tsp lemon juice
  • salt and pepper to taste
  • ¼ cup soft goat cheese, or use feta if you prefer


  1. Cook orzo according to package directions.
  2. Sauté onion and garlic in oil in frying pan over med-low heat until soft. Add spinach and olives, and turn with tongs until spinach is just wilted, about 1 minute.
  3. Add cooked orzo, tomatoes, and lemon juice to spinach mixture. Toss and season with salt and pepper to taste. Serve with a sprinkle of cheese on top.

Makes 4 servings.

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