Creamy Orzo Pasta Pot with Vegetables

This orzo pasta stew with leaf spinach is a wonderfully quick and satisfying dish perfect for busy weekdays. The creamy consistency and deep flavor don't suggest that it can be prepared in just 30 minutes.

When I prepared this dish for the first time, I was surprised at how much flavor it can develop in such a short time. The orzo pasta absorbs the flavors of the vegetable broth and tomatoes and becomes wonderfully creamy without cream being necessary.

Main Ingredients

• Orzo pasta: These rice-shaped pasta give the stew its characteristic texture and provide a pleasant creaminess
• Leaf spinach: Not only adds a fresh, green note but also important nutrients and a slight earthiness
• Carrots: Add natural sweetness and a beautiful color while providing additional texture
• Tomatoes: The chopped tomatoes form the base of the sauce and bring fruity acidity into play
• Onion and garlic: These aromatic basics give the dish depth and complexity

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Detailed Preparation

Prepare vegetables

Peel the onion and garlic. Dice the onion finely and either finely chop the garlic or press it through a garlic press. Thoroughly wash the carrots, peel them, and cut into small, uniform dice of about 0.5 cm so they cook quickly. Wash the fresh baby leaf spinach under running water and drain well. If necessary, roughly chop larger leaves.

Create flavor base

Heat the olive oil in a large, deep pan or pot with a heavy bottom over medium heat. Add the diced onions and sauté for about 3 minutes until they become translucent and lightly golden brown. Add the chopped garlic and sauté for another 2 minutes, stirring frequently so the garlic doesn't burn. Add the diced carrots and sauté for about 5 minutes until they become slightly soft and take on color. The longer sautéing of the carrots develops their natural sweetness and gives the dish more depth of flavor.

Cook main ingredients

Add the orzo pasta directly to the sautéed vegetables and stir briefly so they mix with the oil and lightly toast. This gives the pasta a nuttier flavor. Add the chopped tomatoes from the can and deglaze with the vegetable broth. Add the Italian herbs, salt, and pepper and stir. Reduce the heat so the mixture simmers gently, and cover the pot. Simmer for about 10 minutes, stirring occasionally so nothing sticks to the bottom. The orzo pasta should absorb the liquid and become al dente.

Add spinach and finish

When the pasta is cooked, add the leaf spinach and fold in. Simmer for another 2-3 minutes until the spinach has collapsed and softened but still retained its bright green color. Season with salt and pepper and adjust seasoning if needed. The finished stew should be creamy but not too liquid. If it appears too thick, add a bit more broth.

Serve

Fill deep plates or bowls with the finished orzo pasta stew. Sprinkle with freshly grated Parmesan for additional flavor. Alternatively, a piece of burrata can be placed in the center, which will release its creamy filling into the stew when cut. Garnish with a few basil leaves for a fresh accent.

I've found that this stew serves wonderfully as a basic recipe that I can adapt depending on available ingredients. On an autumn day, I once added roasted pumpkin, which gave the dish a pleasant sweetness. In summer, it tastes excellent with fresh tomatoes and basil.

Nutrient-Rich Meal

This orzo pasta stew is not only quickly prepared and tasty but also a balanced meal. The combination of carbohydrates from the pasta, fiber from the vegetables, and optionally protein from the cheese makes it a satisfying dish. The spinach provides important vitamins such as folic acid and iron, while the carrots are rich in beta-carotene. The tomatoes contribute lycopene, a powerful antioxidant. This simple stew becomes a nutritious meal that satisfies both the palate and the body.

Serving Suggestions

This versatile stew pairs well with various side dishes:

• With a crisp green salad for a lighter dinner
• With roasted garlic bread for soaking up the delicious sauce
• As a side to grilled fish or chicken for a more protein-rich meal
• In a smaller portion as an appetizer before a main course

Variation Possibilities

The basic recipe can be adapted as desired:

• For an autumnal version, add roasted pumpkin or sweet potato
• For more protein, incorporate white beans or diced chicken breast
• For a Mediterranean touch, add black olives and sun-dried tomatoes
• For a fresher flavor note, add a splash of lemon juice and fresh herbs at the end

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Storage

The finished stew keeps in the refrigerator for up to 3 days in an airtight container. When reheating, add some water or broth as the pasta continues to absorb liquid. Best warm on the stove over medium heat, stirring occasionally. The stew is also suitable for freezing and keeps frozen for up to 3 months.

After several preparations of this dish, I can say that it has become one of my favorites for busy weekdays. It's amazing how such a simple dish can develop so much flavor, and the fact that everything is prepared in one pot makes it even more attractive. Try it and adapt it to your preferences – it will surely find a permanent place in your repertoire too!

Frequently Asked Questions

→ What exactly are orzo noodles?

Orzo noodles are small, rice-shaped pasta made from durum wheat semolina that are particularly well suited for soups and stews. They are also called kritharaki or risoni, but should not be confused with actual rice.

→ Can I use frozen instead of fresh spinach?

Yes, frozen leaf spinach works too. Thaw it slightly beforehand and squeeze out excess water. Just add it to the stew at the end as described in the recipe.

→ How can I make the dish more vegan?

For a vegan version, simply omit the parmesan or burrata topping or replace it with a vegan alternative. The stew itself is already vegan.

→ Can I pre-cook the stew and reheat it?

Yes, the stew can be pre-cooked well. When reheating, you might add a bit more broth as the pasta will continue to absorb liquid while standing.

→ What other vegetables work well in the stew?

You can easily add zucchini, bell peppers, peas or eggplant. Just adjust the cooking times accordingly - add firmer vegetables earlier, more tender ones later.

→ What can I substitute for orzo pasta?

If you can't find orzo pasta, you can use small pasta shapes like stelline (star pasta), fregola or even couscous. The cooking time may change slightly.