Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for another 30 seconds.
- Add orzo pasta and toast, stirring frequently, until lightly browned, about 2 minutes.
- Pour in vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and simmer until orzo is tender and liquid is absorbed, about 10 minutes.
- Stir in cherry tomatoes and chopped spinach, cooking until spinach is wilted, about 2 minutes.
- Remove from heat and stir in grated Parmesan cheese.
- Garnish with fresh basil and serve immediately.
Notes
- You can substitute with chicken broth for a richer flavor.
- For added protein, include cooked shrimp or chicken.
- Feel free to add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 8mg