Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- ½ cup grated Parmesan cheese
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or roasted vegetables for added protein
Instructions
- In a large skillet or pot, bring the vegetable or chicken broth to a boil. Add the dry orzo pasta and cook until al dente, then drain excess liquid.
- While the orzo cooks, heat olive oil in a large pan over medium heat. Sauté minced garlic for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until softened. Toss in chopped spinach and cook for another minute until wilted.
- Return the cooked orzo to the pan with vegetables. Season with salt and pepper, then stir in grated Parmesan cheese until creamy and well combined. Add cooked proteins if desired.
Notes
- Leftover orzo can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop with a splash of broth for moisture.
- Feel free to customize with your favorite herbs or additional vegetables.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 10mg