Sun-Dried Tomato Orzo with Spinach, Artichokes, and Capers

Okay, real talk: I make this Sun-Dried Tomato Orzo with Spinach, Artichokes, and Capers on repeat when I need food that feels fancy but costs zero effort. It hits the fast, fresh, and slightly tangy notes I crave, and it keeps well for lunches all week. You get bright sun-dried tomatoes, tender orzo, spinach, briny capers, and creamy artichoke bites in one pan. Stick around and I’ll show you the exact ingredients and method, drop pro tips, and toss in variations so you never get bored.

FYI, if you love creamy takes, I also like this creamy orzo with chicken sausage and broccoli for rainy nights.

 

Why You’ll Love This Recipe

• Fast and satisfying — You finish this in about 20–25 minutes, which beats most takeout lines.
• One-pan cleanup — I mean, who doesn’t love fewer dishes?
• Flexible ingredients — You swap proteins or veggies without wrecking the flavor.
• Lunch-meal prep friendly — It stores and reheats like a champ.
• Bold Mediterranean flavors — The sun-dried tomatoes and capers punch way above their weight.

Ingredients You’ll Need

• 1 cup orzo pasta
• 1 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 can artichoke hearts, drained and chopped
• 2 tablespoons capers, drained
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Parmesan cheese for serving (optional)

How to Make (Step-by-Step)

1. Heat the oil

In a large pan, heat olive oil over medium heat until it shimmers. Use a pan with a lid to speed things up.

2. Sauté the sun-dried tomatoes

Add the sun-dried tomatoes and sauté for 1–2 minutes. Let them release their flavor into the oil.

3. Toast the orzo

Add the orzo and stir to coat with oil. Toast it 1–2 minutes until it smells nutty.

4. Add the broth

Pour in the vegetable broth and bring to a boil. Scrape any browned bits from the pan—they hold flavor.

5. Simmer covered

Reduce heat, cover, and simmer for about 10 minutes, stirring occasionally so the orzo cooks evenly.

6. Add the spinach, artichokes, and capers

Add the spinach, artichokes, and capers, and stir until the spinach wilts. The residual heat finishes the cooking.

7. Season

Season with salt and pepper to taste. Taste as you go; capers add saltiness, so be cautious.

8. Serve

Serve immediately, topped with Parmesan cheese if desired. Enjoy the messy, delicious orphaned forkfuls.

Pro Tips for the Best Results

• Use quality sun-dried tomatoes packed in oil if possible for richer flavor.
• Reserve a splash of the tomato oil when using oil-packed tomatoes for extra depth.
• Don’t overcook the orzo; it should stay slightly firm because it will absorb flavors while resting.
• Adjust salt last because capers and Parmesan bring saltiness too.
• Add a squeeze of lemon at the end if you want brightness—trust me, it wakes the whole dish up.
• Add a pinch of red pepper flakes for heat if you like a little drama.

Fun Variations & Topping Ideas

Variations:

• Add cooked shrimp or shredded rotisserie chicken for protein.
• Stir in goat cheese for creamier texture and tang.
• Swap orzo for couscous or short pasta in a pinch.

Toppings:

• Toasted pine nuts for crunch.
• Fresh basil for herbal freshness.
• Extra grated Parmesan for a salty finish.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days. Keep the Parmesan separate if you plan to reheat.
• Reheat gently on the stove with a splash of water or broth to loosen the pasta and revive creaminess.
• Microwave reheats fine; add a little liquid and cover to avoid drying out.
• Freeze? I don’t recommend freezing because the spinach and artichokes change texture when frozen.

Frequently Asked Questions (FAQ)

Can I use dried sun-dried tomatoes?

Yes, you can, but soak them briefly in hot water to soften before chopping. Oil-packed tomatoes give more flavor without the extra step.

Can I make this vegan?

Absolutely. Skip the Parmesan and double-check the broth. Nutritional yeast makes a nice cheesy substitute.

How do I get the orzo fluffy, not mushy?

Watch the simmer time and stir occasionally. Drain any excess liquid if needed and finish with a splash of olive oil to separate grains.

Is this dish kid-friendly?

Often yes — kids usually like orzo texture and the mild tomato flavor. Omit capers if your kids avoid briny things.

Conclusion:

This recipe hits sweet, salty, and savory in a single, easy pan, and it works for weeknight dinners or weekend showoffs. If you want another similar one-pan idea for inspiration and a slightly different take on sun-dried tomato orzo, check out this Sun-Dried Tomato and Spinach Orzo – One-Pan, 30-Minute Meal. Try this version, leave a comment, and drop a rating so I know what you loved or changed. Happy cooking — and may your orzo always be perfectly al dente. Also, share a photo — I love seeing your versions please.