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Parve
Easy
40 Minutes
Diets 
This Creamy Tomato and Spinach Orzotto is the ultimate comfort dish—rich, velvety, and packed with deep tomato flavor thanks to Tuscanini’s Tomato Jam. It comes together in one pot for an easy, satisfying meal. Who’s making this for dinner?
1/4 cup Tuscanini Extra Virgin Olive Oil, divided
1 large sweet onion, thinly sliced
12 ounces Flavor Bomb tomatoes
5 ounces fresh spinach
1 pound (1 box) Gefen Orzo
40 ounces (5 cups) vegetable broth, divided
1/2 cup Tuscanini Tomato Jam
1 tablespoon tomato paste
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon cornstarch
Heat two tablespoons of olive oil in a large pan over medium heat. Add the sliced onion and sauté until soft and caramelized, about eight to 10 minutes. Add the tomatoes and cook for another three to four minutes, until they blister and soften. Stir in the spinach and cook until wilted, about one to two minutes. Remove from heat and set aside.
Add the remaining two tablespoons of olive oil to the pan over medium heat. Add the orzo and toast for one to two minutes, stirring frequently. Pour in four cups of vegetable broth, tomato jam, tomato paste, salt, and pepper, stirring to combine. Bring to a boil, then lower to a simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10–12 minutes.
In a small bowl, whisk together one tablespoon of cornstarch with the remaining one cup of vegetable broth until smooth. Pour the slurry into the pot and stir well, cooking for another one to two minutes until the orzo thickens and becomes extra creamy.
Gently fold in the sautéed onion, tomatoes, and spinach. Cook for another minute until everything is warmed through. Serve immediately and enjoy.
Sponsored by Tuscanini
Styling by Yocheved Shvarzblat
Photography by Sruly Fryde
How Would You
Rate this recipe?
Looks great, how about using precooked rice instead of cooking the orzo?
For sure- Heaven and Earth has a delicious precooked rice that you just pop in the microwave. It’s a family favorite and I think you’d love it for this recipe.