Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale
- 1 cup feta cheese, crumbled
- 2 cups vegetable broth or chicken broth
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Start by gathering all your ingredients and chopping the onion and garlic.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the orzo pasta and toast for 2-3 minutes to enhance flavor.
- Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for about 10 minutes or until the orzo is tender and liquid is absorbed.
- During the last 2 minutes, stir in cherry tomatoes and spinach, allowing greens to wilt and tomatoes to soften.
- Remove from heat and stir in crumbled feta cheese. Season with salt and pepper.
- Garnish with fresh basil or parsley and serve immediately.
Notes
- For added protein, include cooked chicken, shrimp, or chickpeas.
- Use vegetable broth for a vegetarian option or chicken broth for richer flavor.
- Substitute greens like arugula or kale for variety.
- Top with toasted pine nuts or walnuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg