Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/2 cup Parmesan cheese, grated
- 2 cups vegetable broth or chicken broth
- Salt and pepper to taste
- Optional: fresh basil, red pepper flakes, cooked chicken
Instructions
- Gather all ingredients and prepare by mincing garlic, halving cherry tomatoes, and grating Parmesan cheese.
- In a large skillet or saucepan, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the orzo and cook for 2-3 minutes until lightly toasted.
- Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until the orzo absorbs the liquid and is tender.
- Uncover the skillet, stir in cherry tomatoes and spinach. Cook for an additional 2-3 minutes until vegetables soften and wilt.
- Season with salt and pepper to taste. Remove from heat and stir in Parmesan cheese.
- Optional: Garnish with fresh basil or red pepper flakes. Serve hot and enjoy a wholesome, delicious meal.
Notes
- Customize by adding cooked chicken or grilled shrimp for extra protein.
- Use gluten-free pasta to make it gluten-free.
- Reheat leftovers in microwave or skillet with a splash of broth to keep moist.
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 20mg