Ingredients
Scale
- 1 ½ cups 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
- 1 cup cooked chicken or shrimp (optional)
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Gather all your ingredients and prepare vegetables and proteins as needed.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add cherry tomatoes and cook until softened, about 3 minutes. Stir in chopped spinach until wilted.
- Add the orzo pasta to the skillet, stirring to coat with vegetables. Pour in broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes until orzo is tender and liquid is absorbed.
- Stir in grated Parmesan cheese, cooked protein if using, and season with salt and pepper. Cook for another 2-3 minutes until heated through and well combined.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in microwave or skillet with a splash of broth or oil.
- Enhance flavor with extra herbs or a squeeze of lemon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian option (without meat)
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg