Creamy Tomato Orzo with Feta
A nutritious delight, this Creamy Tomato Orzo with Feta is perfect for busy families seeking healthy and flavorful meals, ready in under 30 minutes.
Ingredients
Base ingredients
- 2 tablespoons Olive oil Adds richness and depth to the dish.
- 1 medium Onion, diced Provides essential flavor and sweetness.
- 2 cloves Garlic, minced Infuses the dish with aromatic goodness.
- 1 can Whole peeled tomatoes Serves as the base for the rich sauce.
- 1 teaspoon Sugar Balances acidity for a sweeter taste.
- 1 teaspoon Red pepper flakes Optional for spice lovers.
- 1 teaspoon Sea salt Enhances all flavors in the dish.
- 1/2 teaspoon Black pepper Adds warmth and zest.
- 1 teaspoon Dried oregano Infuses the dish with a hint of earthiness.
- 2 cups Vegetable broth Enhances the sauce while keeping it healthy.
- 1 cup Orzo pasta Perfectly absorbs the sauce, offering a tender texture.
Veggies and proteins
- 2 cups Fresh spinach Adds nutrition and bright color.
- 1 cup Artichoke hearts, quartered Provides flavor and texture variety.
- 1/2 cup Heavy cream Creates a luxurious, creamy finish (dairy-free option available).
- 1 cup Feta cheese, crumbled Adds a tangy contrast.
- 1/4 cup Fresh basil Optional garnish for freshness.
- 1 cup Chickpeas, drained Boosts protein and texture in the dish.
- 1 cup Gardein chicken strips Adds a hearty, protein-packed component.
Instructions
Preparation
- Gather your ingredients and prepare all your vegetables by dicing the onion and mincing the garlic.
- Open the can of whole peeled tomatoes and drain the chickpeas. Set aside.
- Measure out your spices and herbs, so they are ready to use.
Cooking
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic, cooking for about 1 minute until fragrant.
- Add the whole peeled tomatoes, breaking them up with a spoon. Sprinkle in sugar, red pepper flakes (if using), salt, and pepper, then mix well.
- Pour in the vegetable broth and bring to a simmer. Add the orzo pasta and stir again.
- Cook for about 10 minutes, stirring occasionally, until the orzo is tender and the sauce thickens.
Serving
- Stir in the fresh spinach and quartered artichoke hearts, letting them heat through for about 2 minutes.
- Remove from heat and stir in the heavy cream for a rich, creamy finish.
- Serve warm, topped with feta cheese crumbles and fresh basil.
Notes
For a lighter option, substitute the heavy cream with a dairy-free alternative. Store leftover orzo in airtight containers to maintain freshness.