Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to burst, about 3 minutes.
- Stir in cooked orzo and spinach, cooking until the spinach wilts.
- Mix in Parmesan cheese and chopped basil; season with salt and pepper to taste.
- Serve immediately garnished with extra herbs and cheese if desired.
Notes
- You can add cooked chicken or shrimp for protein boost.
- For a dairy-free version, substitute Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 25mg