Ingredients
Scale
- 1 ½ cups of orzo pasta
- 4 cups chicken or vegetable broth
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- 1 cup fresh spinach or kale
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional toppings: chopped basil, red pepper flakes, balsamic glaze
Instructions
- Start by gathering all your ingredients. Mince the garlic, chop the onion, and halve the cherry tomatoes for easy assembly during cooking.
- In a large skillet or deep saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the orzo to the skillet and cook, stirring frequently, until lightly golden, about 2 minutes.
- Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, about 10 minutes.
- Stir in the cherry tomatoes and spinach. Cook uncovered for an additional 2-3 minutes until the vegetables wilt and tomatoes release their juices.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper, and garnish with basil or red pepper flakes if desired.
Notes
- Adjust cooking time based on your preferred orzo tenderness.
- You can substitute spinach with kale or arugula.
- For a vegan version, omit Parmesan or replace it with a vegan cheese alternative.
- This dish can be customized with additional vegetables like mushrooms or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 15mg