Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Cook orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes and cook until they start to soften, about 3 minutes.
- Stir in cooked orzo and spinach. Cook until spinach wilts, about 2 minutes.
- Remove from heat; add lemon zest, lemon juice, Parmesan, basil, salt, and pepper. Toss to combine.
- Serve immediately, garnished with additional Parmesan and basil if desired.
Notes
- You can add cooked chicken or shrimp for added protein.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Fresh herbs can be swapped for your favorites like parsley or oregano.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 410 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg