Ingredients
Scale
- 1 ½ cups of dry orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or sausage for added protein
Instructions
- Cook the orzo pasta in boiling salted water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 2-3 minutes until softened. Stir in chopped spinach and cook until wilted.
- Add cooked orzo to the skillet. Pour in broth, stir, and simmer for 3-4 minutes to meld flavors. Season with salt and pepper.
- Stir in grated Parmesan cheese until melted and creamy. For added protein, serve with cooked chicken, shrimp, or sausage. Serve hot.
Notes
- You can substitute orzo with other small pasta shapes like acini di pepe or pastina for variety.
- Feel free to add more vegetables like bell peppers or zucchini for extra nutrients.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated with a splash of broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing, simmering
- Cuisine: Italian-inspired
- Diet: Vegetarian option can be made by using vegetable broth and omitting meat
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg