Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Pour in the orzo pasta and toast it lightly in the skillet for 2-3 minutes, stirring constantly to prevent sticking.
- Gradually add the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until orzo is tender and liquid is absorbed.
- Add cherry tomatoes and diced zucchini, stirring gently to combine. Cover again and cook for an additional 2-3 minutes until vegetables are slightly softened.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste, and garnish with fresh herbs before serving.
Notes
- Use gluten-free orzo or rice pasta for a gluten-free version.
- Enhance flavor by adding extra vegetables like bell peppers or spinach.
- Best served fresh, but leftovers can be stored in an airtight container for up to 3 days.
- Reheat with a splash of broth or water to restore moisture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 15mg