Tuscan Sun-Dried Tomato & Spinach Orzo is a favorite go to dish that is so full of flavor. The sun dried tomatoes, green olives, and fresh spinach really accentuate the flavor. This is a quick and easy dish to make.
Tuscan Sun-Dried Tomato & Spinach Orzo
Ingredients:
2 tablespoons of olive oil
1 zucchini, quartered (optional)
1 clove of garlic, minced
1/2 white onion, chopped
1/2 teaspoon of Himalayan salt
12 ounces of orzo pasta, vegan
8 ounces of sun-dried tomatoes, chopped
1/2 cup of green olives, pitted and finely chopped
1 tablespoon of lemon juice
2 1/2 cups of water
2 cups of spinach, stems removed
2 tablespoon of oil from sun-dried tomatoes
1 cup of nondairy Parmesan cheese, divided
Directions:
-Preheat the oven to 400F degrees.
-In a 13 by 9 inch baking dish, add olive oil into the bottom of the dish.
-Add in minced garlic, onions, red and green peppers and Himalayan salt. Combine ingredients in the baking dish. Then add in the orzo, sun-dried tomatoes, olives, lemon juice and pour in the water. Mix everything together then press everything into the baking dish and smooth out.
-Add the spinach over the top of the baking dish then drizzle oil from the sun-dried tomatoes over the spinach.
-Bake for 15 minutes, then take baking dish out of the oven and mix everything together. The orzo will start to cook but, there will still be liquid.
-Sprinkle 1/2 cup of nondairy Parmesan cheese over everything and mix ingredients. Smooth everything out in the dish and press it down into the baking dish. Sprinkle with remaining nondairy Parmesan cheese evenly over the top. Serve and enjoy!
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