A Light, Fresh Side for Spring and Summer
There are certain side dishes that just work with everything, and this is one of them.
It’s light, fresh, and comes together in one pan, but still feels like you actually put some thought into it. The orzo cooks right in the skillet with garlic and blistered tomatoes, soaking up all that flavor, and by the end it’s just creamy enough without adding anything heavy.
This is exactly the kind of dish I reach for in the spring and summer. It goes with anything you pull off the grill, steak, chicken, seafood, even something as simple as grilled shrimp. And honestly, you could toss shrimp right into the pan and turn it into a full meal without doing much else.
It’s simple, but it’s done the right way, and that’s what makes it good.
Built Right in One Pan
This isn’t just pasta tossed together at the end. The orzo cooks directly in the skillet, which means it absorbs the garlic, tomatoes, and stock as it goes.
That’s what gives it that light, creamy texture without needing to add cream. Everything cooks together, and you end up with a dish that actually tastes cohesive, not like separate pieces thrown into a bowl.
A Side That Doesn’t Feel Like an Afterthought
Even though this is a lighter dish, it still feels complete. The blistered tomatoes bring a little sweetness, the Parmesan adds just enough richness, and the spinach keeps it fresh.
It’s the kind of side that can stand on its own if you want it to, but also pairs easily with just about anything.
One-Pan Orzo with Blistered Tomatoes & Spinach
Ingredients
- 1/2 cup dry orzo (unbleached preferred)
- 2 cups cherry tomatoes cut in half
- 1 shallot, finely diced
- 3-4 cloves garlic, minced
- 1/2 bunch fresh spinach, stems removed, leaves left whole, washed
- 1 cup chicken stock, plus more as needed
- 1 tbsp butter
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp White pepper
- 1/4-1/2 cup finely grated Parmesan cheese, plus more for serving
- squeeze of fresh lemon juice
Instructions
- 1. Start with the tomatoesHeat butter and olive oil in a 12-inch skillet over medium heat. Add the tomatoes with a pinch of salt and cook until they begin to blister and soften. Press a few with your spoon to release their juices and create a light sauce.2. Add shallot and garlicAdd the diced shallot and cook for 1–2 minutes until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.3. Toast the orzoAdd the dry orzo and stir to coat in the oil and tomato mixture. Let it toast for 1–2 minutes.4. Add stock and simmerReduce the heat to medium-low, then pour in about 1 cup of stock. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.If the pan becomes dry before the orzo is fully cooked, add additional stock or water, about ¼ cup at a time, as needed.5. Finish the dishTurn off the heat. Add the spinach and gently fold until wilted. Stir in the Parmesan cheese and season with white pepper.Finish with a squeeze of lemon juice. Taste and adjust salt as needed.
Notes
- Serving sizeThis recipe is written for 2 servings but doubles easily. For 4 servings, simply double all ingredients and use a larger skillet. Start with about 2 cups of stock and add more as needed.
- Control the heatAfter adding the stock, reduce the heat to medium-low and maintain a gentle simmer. If the heat is too high, the liquid will evaporate before the orzo has time to absorb it.
- Adjust liquid as neededStart with slightly less stock and add more as needed. The tomatoes and spinach will release moisture as they cook. If the pan becomes dry before the orzo is tender, add additional stock or water, about ¼ cup at a time.
- Unbleached orzoUnbleached orzo may take an extra minute or two to become fully tender compared to more processed pasta. Cook until tender and not chalky in the center.
- Parmesan tipUse finely grated Parmesan so it melts smoothly into the orzo for a light, creamy finish.