Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or other proteins
Instructions
- Gather all your ingredients and chop the onion and garlic. Having everything ready makes the cooking process smoother and quicker.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the orzo pasta to the skillet and stir well to coat it in the oil and aromatics. Cook for 2-3 minutes until the pasta begins to turn golden.
- Pour in the broth and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
- Uncover and stir in the cherry tomatoes and spinach. Cook until the tomatoes soften and the spinach wilts, about 2-3 minutes.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. For a protein boost, add cooked chicken or shrimp at this stage.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave briefly or warm on the stove with a splash of broth or water to restore moisture.
- Customize with different vegetables or proteins for varied flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg