Description
Creamy, veggie-packed Healthy Baked Feta Orzo made with roasted tomatoes, asparagus, and spinach. A simple one-pan dinner ready in under 40 minutes.
Ingredients
3 tbsp olive oil
1 block feta cheese
10 oz cherry tomatoes, halved
7 oz asparagus, cut into 1-inch pieces
2 cups orzo pasta
0.5 oz fresh basil, finely chopped
2 tbsp fresh chives
2 tbsp mascarpone cheese
3.5 oz baby spinach, roughly chopped
Black pepper
Instructions
1. Preheat oven to 200°C (390°F). Place feta in a large oven-safe pan, drizzle with 1 tbsp olive oil, and roast for 8 minutes.
2. Remove pan, scatter tomatoes and asparagus around the feta, drizzle with remaining olive oil, season with pepper, and return to oven for 12–15 minutes until soft and golden.
3. Meanwhile, boil orzo in salted water until al dente. Reserve ½ cup of pasta water.
4. Mash the roasted feta with a fork in the pan. Mix in cooked orzo and reserved water. Stir in spinach until wilted.
5. Add mascarpone, basil, and chives. Season to taste with salt and pepper. Serve hot.
Notes
Check orzo 2–3 minutes early to avoid overcooking.
Salt pasta water generously for best flavor.
Let feta sit at room temperature for 15–20 minutes before baking for even melting.
Add mascarpone while orzo is hot for a creamy sauce.
Store leftovers up to 3 days; reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7 g
- Sodium: 880 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg