Skip to Content

Orzo with Corn, Tomatoes, Spinach, and Basil

Sharing is caring!

Orzo with Corn, Tomatoes, Spinach, and Basil

Orzo with Corn, Tomatoes, Spinach, and Basil

Jessica Braider
Scramble fan Ginny Maycock threw together these ingredients when she was trying to clean out the contents of her kitchen at the end of the week. She found the combinations so tasty that she shared the recipe with us! This would also be a hit with sliced chicken sausage added with the tomatoes.
Cook Time 30 mins
Total Time 30 mins
Servings 6 servings

Ingredients
  

  • 1 cup whole wheat orzo (use wheat/gluten-free, if needed)
  • 1 cup corn kernels, frozen or fresh, from two ears of corn, if using fresh
  • 2 Tbsp. extra virgin olive oil
  • 2 cloves garlic halved and sliced
  • 2 tomatoes diced, or use 15 oz. canned diced tomatoes, partially drained
  • 8 oz. baby spinach or use other tender greens such as chard (leaves only)
  • 1/4 cup fresh basil
  • 1/2 tsp. salt
  • 1/4 cup pine nuts
  • 1 cup shredded Gruyere cheese or use grated Parmesan

Instructions
 

  • Cook the orzo according to the package directions until it is al dente, adding the corn kernels to the water with the orzo for the last minute.
  • When you add the orzo to the water, heat a large heavy skillet over medium heat, add the oil, and when it is hot, add the garlic. Sauté the garlic for about 1 minute until it is fragrant, and add the tomatoes, cook them for 2 minutes, then add the spinach, basil, and salt.
  • Cover the pan for about 3 minutes until the spinach wilts, then remove the cover and continue cooking it until the orzo is done. While the vegetables are cooking, lightly toast the pine nuts in a dry skillet over medium heat or in a toaster oven. Watch carefully so they don’t burn.
  • Add the orzo, corn, and pine nuts to the skillet, cook for 1 – 2 more minutes to let the flavors meld, and serve it immediately, topped with the cheese and freshly ground black pepper, or refrigerate it for up to 3 days.

Notes

Do Ahead or Delegate: Remove the corn from the cobs if using fresh, cook the orzo and the corn and store tossed with a little oil to prevent sticking, peel the garlic, dice the tomatoes, toast the pine nuts, shred or grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Double the garlic and/or serve the dish with crushed red pepper flakes.
Tip: Excess corn? Don’t toss it! Cut kernels off the cobs and freeze them or add the fresh corn to your favorite salad or cornbread recipe.  These Corn and Scallion Pancakes are also a delicious way to use up extra corn.
Nutritional Information Per Serving (% based upon daily values): Calories 342, Total Fat: 16g, 23.5%; Saturated Fat: 5g, 21.5%; Cholesterol: 20mg, 6.5%; Sodium: 304mg, 12.5%; Total Carbohydrate: 42g, 14%; Dietary Fiber: 6g, 22%; Sugar: 3g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, Picnic, Potluck/Buffet, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
Recipe Rating