Ingredients
- 2 tbsp olive oil
- 1 red onion, finely diced
- 1 tsp garlic, freshly minced
- 2 zucchini/courgette, finely sliced
- 1 red capsicum/bell pepper, finely sliced
- 1.5 cups (300 g) risoni/orzo
- 1 tbsp tomato paste
- 2 cups (475 ml) chicken stock
- 400 ml (13 oz) tin crushed tomatoes
- ½ cup (75 g) Kalamata olives, pitted and roughly sliced
- 1 tsp dried oregano
- Salt and pepper, to taste
- 1 cup (150 g) cherry tomatoes
- 1 cup (30 g) baby spinach leaves
- ½ cup (75 g) feta cheese, crumbled, to serve
Instructions
- Heat the olive oil in a large, deep, heavy based pan over medium-high heat. Add the onion and garlic and cook, stirring for 1-2 minutes until softened.
- Add the zucchini and capsicum and cook, stirring for 2-3 minutes or until softened.
- Stir through the risoni and tomato paste.
- Add the chicken stock, crushed tomatoes, sliced Kalamata olives and oregano. Bring to a simmer.
- Reduce heat to medium-low so that it is bubbling gently. Cook, stirring regularly, uncovered, for 10-12 minutes or until the risoni are cooked through (see note 1 below for tips).
- Season with salt and pepper to taste. Stir through the cherry tomatoes and spinach leaves. Cover and allow to sit for 2-3 minutes before serving (see note 2).
- Top with crumbled feta cheese.
Notes
Note 1 – To make a one-pan pasta dish (where the pasta is cooked in the pan), it’s important that you use a heavy-based piece of cookware such as a heavy-based casserole dish (cast iron) or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer.
Note 2 – If you feel the risoni is too stiff (it’s not saucy and is clumping together more than what you would like), simply add 1-2 tablespoons at a time of boiling water from the kettle, stirring the sauce gently. This will loosen the mixture.
MAKE AHEAD
Refrigerate for up to 3 days. Not suitable to freeze.
LEFTOVERS
Refrigerate for up to 3 days. Not suitable to freeze.
- Prep Time: 8 mins
- Cook Time: 20 minutes