Sun-Dried Tomato Orzo with Spinach Artichokes Capers tastes bright, briny, and wildly savory with a silky, tomato-kissed sauce that clings to every grain. It suits weeknight cooks, meal-prep fans, and anyone who wants a meatless pasta dinner in about 25 minutes. I cooked a test batch after a photo shoot and ate it straight from the pan like a gremlin, no regrets.
Why Sun-Dried Tomato Orzo with Spinach Artichokes Capers Is Worth It
Sun-Dried Tomato Orzo with Spinach Artichokes Capers packs big flavor from pantry MVPs: sun-dried tomatoes in oil, capers, and marinated artichokes. The orzo cooks right in the sauce, which turns the starch into a glossy, restaurant-style finish.
You keep dishes to a minimum, make it in one pan, and adjust it to any diet on the fly. I call that weeknight magic with a side of smug satisfaction.
Ingredients You Need
- Orzo pasta: 12 ounces
- Sun-dried tomatoes in oil: 1/2 cup chopped, plus 2 tablespoons of the oil for cooking; I like Delallo or Cento
- Olive oil: only if your jar doesn’t have enough oil to sauté
- Shallot: 1 large, minced; or use 1/2 small yellow onion
- Garlic: 3 to 4 cloves, minced
- Crushed red pepper flakes: 1/2 teaspoon, adjust to heat level
- Dry white wine: 1/3 cup, optional but tasty; sub extra broth
- Low-sodium vegetable broth: 4.5 cups; chicken broth works too
- Marinated artichoke hearts: 1 jar, 12 to 14 ounces, drained and chopped
- Baby spinach: 4 packed cups
- Capers: 2 tablespoons, rinsed and drained
- Lemon: zest of 1 and 1 to 2 tablespoons juice
- Parmesan or pecorino: 1/2 cup finely grated; use dairy-free parm or nutritional yeast for vegan
- Butter: 1 tablespoon, optional for gloss; use vegan butter if needed
- Fresh basil or parsley: small handful, chopped
- Kosher salt and black pepper to taste
Pantry shortcuts and swaps:
- Use the oil from the sun-dried tomato jar to sauté for instant flavor.
- Swap baby spinach with chopped kale; cook kale 2 to 3 extra minutes.
- Use gluten-free orzo if needed; add extra broth in small splashes since it drinks more liquid.
Equipment
- Large sauté pan or wide Dutch oven with lid
- Wooden spoon or silicone spatula
- Microplane or zester
- Measuring cups and spoons
- Chef’s knife and cutting board
Quick Tips & substitutions
- Rinse capers to knock back excess salinity.
- Toast the orzo in oil for 2 to 3 minutes to build nutty flavor and better texture.
- Start with 4.5 cups broth for 12 ounces orzo; keep 1/2 cup hot water nearby to loosen if it tightens.
- Stir often in the last few minutes to prevent sticking on the bottom.
- Use wine if you have it; it adds brightness, but broth alone still tastes great.
- Add chickpeas, rotisserie chicken, or sautéed shrimp to boost protein.
- Keep the heat at a lively simmer, not a rolling boil, to avoid scorching.
- Hold most of the salt until the end since capers, artichokes, and cheese bring plenty.
- Finish with lemon zest and juice for balance; taste, then add a pinch more salt if needed.
How to Make Sun-Dried Tomato Orzo with Spinach Artichokes Capers
Prep the flavor base 5 minutes
- Chop sun-dried tomatoes and artichokes, mince shallot and garlic, and rinse the capers.
- Zest and juice the lemon. Keep broth warm on a back burner if possible.
Toast the orzo 2 to 3 minutes
- Heat 2 tablespoons sun-dried tomato oil in a wide pan over medium heat.
- Add dry orzo and stir until it turns lightly golden and smells nutty.
Sauté aromatics 2 minutes
- Push orzo to the sides and add a splash more oil if the pan looks dry.
- Add shallot, garlic, red pepper flakes, and chopped sun-dried tomatoes. Stir until fragrant.
Deglaze 1 minute
- Pour in the wine and scrape up any toasty bits. Let the wine reduce by about half.
Simmer the orzo 8 to 10 minutes
- Stir in 4.5 cups warm broth and a small pinch of salt.
- Bring to a steady simmer, cover slightly askew, and cook, stirring every couple of minutes, until the orzo turns tender and the sauce looks creamy. Add hot water in small splashes if it tightens too fast.
Fold in the veggies 1 to 2 minutes
- Stir in artichokes, spinach, and capers. Cook until the spinach wilts and the mix looks saucy.
Finish and season 1 minute
- Stir in butter, Parmesan, lemon zest, and lemon juice. Taste and adjust salt, pepper, and heat.
Rest and serve 2 minutes
- Take the pan off the heat and let the orzo settle so the sauce thickens slightly.
- Top with chopped basil or parsley and a little extra cheese.
Variations
- Creamy tomato orzo: add 1/4 cup mascarpone or a splash of cream with the cheese.
- Olive lover’s version: fold in 1/3 cup sliced Castelvetrano or Kalamata olives.
- Spicy kick: swap red pepper flakes with 1 tablespoon chopped Calabrian chilies.
- Pesto swirl: stir in 2 tablespoons basil pesto at the end for an herby twist.
- Protein boost: add a can of chickpeas, seared shrimp, or sliced Italian chicken sausage.
- Vegan: use vegetable broth, olive oil, and dairy-free parm or 2 tablespoons nutritional yeast.
- Gluten-free: use gluten-free orzo and add broth as needed to maintain a loose, saucy texture.
Ways to Serve
- Pile into warm bowls with extra lemon and a shower of parsley.
- Pair with a crisp side salad and garlicky bread.
- Serve with grilled salmon, roasted chicken thighs, or marinated tofu.
- Pour a chilled Sauvignon Blanc or a light Pinot Grigio; lemony sparkling water also pairs well.
- Pack leftovers for lunch with cucumber slices and feta on the side.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Add a splash of water or broth when you reheat, since orzo continues to drink the sauce. Reheat on the stovetop over low heat or in the microwave in short bursts, stirring between intervals. Freeze for up to 2 months if needed, then thaw in the fridge and refresh with lemon and a bit of hot water.
Sun-Dried Tomato Orzo with Spinach, Artichokes, and Capers
A Mediterranean-inspired one-pan orzo dish with sun-dried tomatoes, spinach, artichokes, and capers for a bright, flavorful vegetarian meal.
Ingredients
Instructions
- Heat the olive oil in a large deep skillet or saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- Stir in the minced garlic and chopped sun-dried tomatoes and cook until fragrant, about 1 minute.
- Add the dry orzo to the pan and toast, stirring frequently, for 1–2 minutes to lightly coat the pasta in the oil and aromatics.
- Sprinkle in the dried oregano and dried basil, then pour in the vegetable broth. Stir well, bring to a gentle boil, then reduce heat to a simmer.
- Simmer uncovered, stirring occasionally to prevent sticking, until the orzo is al dente and most of the liquid is absorbed, about 10–12 minutes.
- Stir in the artichoke hearts and baby spinach. Cook for 2–3 minutes, stirring, until the spinach wilts and the artichokes are warmed through.
- Add the capers, lemon juice, and red pepper flakes (if using). Stir to combine, then remove from heat. If using Parmesan, fold it in until melted and creamy. Season to taste with salt and black pepper.
- Let the orzo stand for 2–3 minutes to thicken slightly. Garnish with chopped fresh parsley before serving, if desired.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 420 calories; fat 15 g; saturated fat 3 g; carbohydrates 58 g; fiber 5 g; sugars 6 g; protein 12 g; sodium 760 mg. Values will vary based on exact ingredients, brands, and portion size.
Approximate per serving (1/4 of recipe): 420 calories; fat 15 g; saturated fat 3 g; carbohydrates 58 g; fiber 5 g; sugars 6 g; protein 12 g; sodium 760 mg. Values will vary based on exact ingredients, brands, and portion size.