Ingredients
Scale
- 1 cup of dry orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 2 cups vegetable or chicken broth
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the dry orzo pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add cherry tomatoes to the skillet and cook for 2 minutes. Pour in broth and bring to a simmer. Cook for about 5 minutes to meld flavors.
- Add cooked orzo into the skillet, stirring to coat with broth and vegetables. Cook for another 2-3 minutes until heated through.
- Stir in chopped spinach and cook until wilted, about 1 minute. Remove from heat and mix in Parmesan cheese. Season with salt and pepper. Garnish with fresh basil or parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth or water to maintain moisture. Microwave in short intervals, stirring between each.
- Best consumed within 24 hours for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 8mg