Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or vegetables for added protein
Instructions
- Gather all your ingredients and chop the onion, garlic, and additional vegetables or proteins if using.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add the orzo pasta to the skillet and toast for 2-3 minutes, stirring frequently to develop a nutty flavor.
- Pour in the broth, season with salt and pepper, bring to a boil, then reduce heat to low. Cover and let simmer for about 10 minutes, stirring occasionally until the orzo absorbs most of the liquid.
- Stir in cherry tomatoes and spinach. Cook for another 2-3 minutes until tomatoes soften and spinach wilts. Remove from heat and sprinkle with Parmesan cheese.
Notes
- You can add cooked chicken, shrimp, or vegetables for extra protein and flavor.
- For a vegan version, substitute Parmesan with nutritional yeast and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth or water to restore moisture before serving again.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg