Ingredients
Scale
- 1 1/2 cups dry orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Cook orzo in salted boiling water until al dente, about 8 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add cherry tomatoes and cook until they soften, about 3 minutes.
- Pour in vegetable broth and bring to a simmer. Stir in cooked orzo and cook for 2-3 minutes to absorb flavors.
- Remove from heat and stir in grated Parmesan cheese and chopped basil. Season with salt and pepper to taste.
- Serve warm, garnished with extra basil and Parmesan if desired.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg