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.

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