Photo by Anthony Rahayel on Pexels
Lemony Orzo with Roasted Tomatoes, Spinach & Whipped Ricotta
A light Italian-style orzo lunch with blistered cherry tomatoes, garlicky spinach and silky ricotta brightened with lemon and basil.
- 250 g cherry tomatoes
- 170 g orzo pasta
- 120 g spinach
- 200 g ricotta
- 2 pc garlic
- 1 pc lemon
- 10 g fresh basil
- 2 tbsp olive oil
- 1 pc vegetable stock cube
- 15 g parmesan
- ½ tsp black pepper
- ½ tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 220°C (fan 200°C). Halve the cherry tomatoes, toss with 1 tbsp olive oil, a pinch of salt and black pepper, then roast for 12–15 minutes until bursting and jammy.
- Step 2
Meanwhile, bring 800 ml water to a boil in a saucepan. Add the stock cube, then cook the orzo for 8–10 minutes until tender (stir occasionally). Reserve 100 ml cooking liquid, then drain.
- Step 3
While the orzo cooks, mince the garlic. Warm the remaining 1 tbsp olive oil in the saucepan over medium heat and sauté garlic for 30–45 seconds (don’t brown). Tip in the spinach and cook 1 minute until just wilted. Stir in the roasted tomatoes and 50–100 ml reserved orzo liquid to make it lightly glossy.
- Step 4
Whip the ricotta with lemon zest and the juice of half the lemon, plus a pinch of salt and pepper. Stir in the parmesan and finely chopped basil.
- Step 5
Toss the orzo into the tomato-spinach pan and loosen with a splash more reserved liquid if needed. Serve topped with the lemony whipped ricotta and extra basil and black pepper.
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