Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or sautéed mushrooms
Instructions
- Gather all ingredients and prepare by mincing garlic, chopping spinach, and cooking any desired proteins.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in broth and bring to a gentle boil. Add orzo and reduce heat; simmer for 8–10 minutes, stirring occasionally until tender and liquid is absorbed.
- Stir in cherry tomatoes and spinach; cook for another 2–3 minutes until vegetables soften and wilt. Season with salt and pepper.
- If using cooked proteins, fold them into the skillet now.
- Remove from heat, sprinkle Parmesan cheese, and toss gently to combine. Optionally, add a splash of olive oil or lemon juice for extra flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add broth or water when reheating to keep the dish moist.
- For vegan version, substitute Parmesan with nutritional yeast or vegan cheese and ensure broth is vegetable-based.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg