Pumpkin Orzo with Spinach

One pot dishes are among some of my favorite dishes to make. Especially during a busy weeknight the are a life saver. This easy creamy pumpkin orzo is made with spinach, feta and fresh basil.

Course Main

Cuisine International

Keyword orzo, pumpkin

Diet vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 344

Author Simone

Ingredients

1 tbsp olive oil
400 g pumpkin or butternut squash diced. (frozen pumpkin works particularly well in this recipe)
200 g orzo
1 tsp Italian seasoning
500 ml vegetable broth
150 g fresh spinach
Salt and black pepper to taste
100 g feta cheese
Parmesan cheese optional
Fresh basil for serving

Metric - Us customary

Instructions

Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced pumpkin and cook for about 10 minutes. The pumpkin should be almost tender but still have a little bite.
Add the orzo and Italian seasoning and cook for about a minute, stirring regularly. Pour in the vegetable broth and stir well.
Bring everything to a boil, then reduce the heat. Let the orzo gently simmer for 7-10 minutes, stirring regularly, until the pasta is tender. If the mixture becomes too dry before the orzo is cooked, add a splash of extra broth or water.
Add the spinach and stir until wilted. Season with salt and black pepper to taste.
Crumble the feta over the pumpkin orzo. Finish with freshly grated Parmesan cheese, if using, and plenty of fresh basil. Serve immediately.

Notes

Storing: You can store the pumpkin orzo for about 2 to 3 days in the fridge. Freezer is also an option but keep in mind that the texture will be a bit different and softer after freezing.

Nutrition