A Quick & Elegant Vegetarian Pasta
Looking for a weeknight meal that’s as beautiful on the plate as it is delicious? You’ve found it! This Orzo with Rapini and Sun-Dried Tomatoes is a celebration of simple, vibrant ingredients. The slight bitterness of the rapini is perfectly balanced by the sweet intensity of sun-dried tomatoes and the nutty crunch of toasted pine nuts, all tossed together with tender orzo pasta. It’s a dish that feels sophisticated yet comes together in under 30 minutes. Best of all, it’s incredibly versatile. This recipe is your canvas for a quick and satisfying vegetarian masterpiece.
Ingredients
• 1 bunch rapini (broccoli rabe), coarsely chopped
• 1 ½ cups orzo, approximately 10 ounces / 280g
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes
• ¼ cup oil-packed sun-dried tomatoes, chopped
• ¼ cup toasted pine nuts, approximately 1 ounce / 30g
• Salt and freshly ground black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Add the chopped rapini and cook until softened and bright green, about 3 minutes. Using a slotted spoon or tongs, remove the rapini from the water and set it aside, leaving the water in the pot.
2. Return the same pot of water to a rolling boil. Add the orzo and cook according to package directions until al dente, typically 8-10 minutes. Drain the orzo well and set aside.
3. While the orzo cooks, heat the olive oil in a large skillet or pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Stir in the red pepper flakes and chopped sun-dried tomatoes. Add the reserved, cooked rapini to the skillet and cook, stirring occasionally, until it is tender, about 5 minutes.
5. Add the cooked and drained orzo to the skillet with the rapini mixture. Stir everything together to combine and heat through. Season generously with salt and freshly ground black pepper to your liking.
6. Serve immediately, sprinkled with toasted pine nuts.
Nutritional Information
• Serves 4. The following is an estimate per serving:Calories: 450 kcal | Carbohydrates: 65g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 350mg | Fiber: 7g | Sugar: 5g
Pro Tips
• for Success
• Don’t skip blanching the rapini in salted water. This simple step helps to mellow its natural bitterness, resulting in a more balanced flavor.
• This recipe is a fantastic base for customization. Swap the rapini for spinach or Swiss chard, or use chopped fresh cherry tomatoes instead of sun-dried. Penne or rotini also work beautifully in place of orzo.
• Reusing the rapini cooking water for the orzo not only saves time and an extra pot, but it also infuses the pasta with a subtle, earthy flavor.
• For a protein boost, stir in a can of drained and rinsed chickpeas or cannellini beans along with the orzo in the final step.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: Absolutely! To make this a more protein-rich meal, stir in a 15-ounce can of drained and rinsed chickpeas or cannellini beans along with the orzo in step 5. You could also top the finished dish with some crumbled feta or vegetarian parmesan-style cheese for an extra boost.
Q: Can I make this orzo recipe vegan
A: Yes, this recipe is easily made vegan as it contains no dairy or animal products. Most dry orzo pasta is naturally vegan, but it’s always a good idea to double-check the ingredients list on the package to ensure it doesn’t contain eggs.
Q: What can I substitute for rapini if I can’t find it
A: If you can’t find rapini (broccoli rabe), you can easily substitute it with other greens. Try using chopped Swiss chard, kale (remove the tough stems), or even broccolini. For a milder flavor, a few large handfuls of fresh spinach wilted into the pan at the end would also be delicious.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm the pasta in a skillet over medium-low heat with a splash of water or olive oil to prevent it from drying out. You can also microwave it in short intervals until heated through.
