Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth or water
Instructions
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the orzo pasta and cook, stirring frequently, until lightly toasted, about 2 minutes.
- Pour in the vegetable broth or water, season with salt and pepper, and bring to a boil.
- Reduce heat to low, cover, and simmer until the orzo is tender and the liquid is absorbed, about 10 minutes.
- Stir in cherry tomatoes, Parmesan cheese, and chopped basil. Cook for an additional 2-3 minutes until heated through and cheese melts.
- Serve hot, garnished with extra basil or cheese if desired.
Notes
- Feel free to add cooked chicken or shrimp for added protein.
- Use fresh herbs for the best flavor.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg