Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 cups cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add cherry tomatoes to the skillet and sauté until they start to soften, about 3-4 minutes.
- Stir in cooked orzo, spinach, and oregano. Cook until spinach wilts, about 2 minutes.
- Remove from heat and stir in crumbled feta cheese. Season with salt and pepper.
- Garnish with fresh basil before serving. Enjoy hot!
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- Use fresh herbs for a more vibrant flavor.
- Perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg