Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 2 cups chicken broth or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale, chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or your favorite protein
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add dry orzo pasta to the skillet and stir for 1-2 minutes to toast slightly. Pour in broth, bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally until the orzo absorbs most of the liquid.
- Stir in cherry tomatoes and greens like spinach or kale. Add cooked protein if desired. Cover and cook for another 2-3 minutes until greens are wilted and heated through.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of water or broth to restore moisture and warm on the stove or microwave.
- You can customize the dish by adding other vegetables like bell peppers, zucchini, or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if preferred, use vegan cheese and broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 20mg