Orzo with spinach & cherry tomatoes
Serves 4 Prep 5 mins Cook 20 mins £1.46 a portion 471 kcals, 9g fat, 1g sat. fat, 10g sugar 400g orzo pasta 2 tbsp olive oil 1 celery heart, chopped 1 red onion, chopped 3 garlic cloves, chopped 2 x 400g cans cherry tomatoes 250g bag baby spinach 10 pitted black olives, halved small handful each dill and mint, chopped
Cook the orzo following pack instructions. Drain, rinse under cold water, drain again and toss with half the olive oil.
Meanwhile, heat the rest of the oil in a sauté pan. Add the celery and onion, season, then cook for 8 mins until soft. Add the garlic and cook for 1 min, tip in the tomatoes and simmer for 10 mins. Add the spinach, cover to wilt, then add the orzo, olives, dill and mint. Season and serve.