This post contains affiliate links. Please see our disclosure policy.
This easy Spinach Artichoke Orzo recipe is packed with nutritious baby spinach, marinated artichoke hearts and parmesan. Topped off with crunchy lemon zest breadcrumbs for a delicious one pot meal in just 30 minutes!
I love all things spinach artichoke! This Spinach Artichoke Orzo recipe is one of my recents favorites. It’s warm and creamy, perfect for the start of chilly fall weather. But don’t be fooled, all the added veggies really make this creamy comfort food a nutrient-packed meal. Nearly a whole box of spinach cooks down into just a few bites so you’d never guess!
The ingredients are simple, pantry-friendly and easily adapted for vegan and vegetarian. Perfect for a weeknight dinner!
Ingredients in Spinach Artichoke Orzo
- Orzo
- Marinated artichoke hearts (canned are fine too, but less flavorful)
- Baby spinach
- Onion & garlic
- Parmesan
- Chicken stock or vegetable stock
- Crushed red pepper flakes
How to make One Pot Spinach Artichoke Orzo
This Spinach Artichoke Orzo starts with a base of sautéed onion, garlic and a pinch of red pepper flakes for a little heat. The orzo gets added soon after to toast until golden brown and fragrant.
Then, simply add your stock, salt and pepper. Bring everything up to a boil and maintain a steady simmer for about 8-10 minutes. Make sure to stir every couple minutes so the orzo doesn’t stick to the bottom of the pot. Once most of the liquid is absorbed and the orzo is cooked al dente, turn off the heat.
Different brands of orzo require varying amounts of liquid, so you may need to add more during the cooking process. Remember that the orzo will continue to absorb liquid as it cools so make sure you turn off the heat while it’s still got some bite. No mushy pasta allowed here!
Last step, stir in spinach, artichoke hearts and Parmesan. I like to wilt my spinach in the microwave before adding it in just to make sure it really incorporates. Season with salt and pepper, and top off with lemony breadcrumbs…
Lemony Breadcrumbs
These lemon-zest infused breadcrumbs are such an easy topping that adds the perfect crunch to our creamy orzo. I like to keep it simple and use Panko, but you can also use homemade dried breadcrumbs. Just toast those up in a pan with a little olive oil, add in your zest and bam. Done.
The breadcrumbs should keep in the fridge for a couple weeks so I like to use them as a topper for everything. Salads, soup, other pasta dishes.
My favorite meal combination is this spinach artichoke orzo, olive-oil packed sardines and lots of lemony breadcrumbs over everything. So good!
More one pot pasta recipes
- One Pot French Onion Pasta
- One Pot Tuscan Pasta
- Toasted Lemon Pepper Orzo with Crispy Chickpeas
- One Pot Harissa Bolognese
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and follow along on Pinterest for more delicious recipes!
Spinach Artichoke Orzo with Lemony Breadcrumbs
Ingredients
Lemony Breadcrumbs
- 1 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 1 tbsp lemon zest
Spinach Artichoke Orzo
- 2 tbsp olive oil, plus more for drizzling
- 1/2 yellow onion, chopped
- 3 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1 cup dry orzo
- 2 1/4 cups low-sodium chicken stock or vegetable stock
- Kosher salt and freshly ground black pepper
- 3 cups baby spinach, roughly chopped
- 1 cup marinated artichoke hearts, drained and roughly chopped
- 1/3 cup grated Parmesan, or non-dairy alternative
Instructions
- To make the lemony breadcrumbs, heat the olive oil in a skillet over medium heat. Add the breadcrumbs and toss to coat. Toast for 4-6 minutes, stirring often, or until golden brown. Transfer to a bowl and stir in the lemon zest.
- To make the Spinach Artichoke Orzo, heat the oil in a large pot over medium heat. When shimmering, add the onion. Cook for 5-7 minutes, until translucent.
- Add the garlic, crushed red pepper flakes and orzo. Toast for another 3-4 minutes until the orzo is a light golden brown. Pour in the stock and season with kosher salt and black pepper.
- Bring to a boil and simmer over medium-high heat for 8-10 minutes, stirring frequently, or until the orzo is cooked al dente and the liquid is mostly absorbed. If the orzo starts to looks dry at any point, add a splash more stock or water until it reaches a creamy consistency. Turn off the heat.
- Place the spinach in a bowl and microwave for 15-30 seconds or until just wilted. Stir the wilted spinach, artichoke hearts, parmesan in with the orzo. Taste and add more salt if needed.
- Serve the orzo with a drizzle of olive oil, more freshly ground black pepper and a sprinkle of lemony bread crumbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I doubled the recipe and it was too garlicky and too spicy. Next time I will put less garlic and red pepper.