Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Optional: cooked shredded chicken or shrimp for added protein
Instructions
- Gather all ingredients and prepare by chopping the onion, mincing garlic, and halving cherry tomatoes.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 3-4 minutes. Add garlic and cook for 1 minute until fragrant.
- Add orzo pasta to the skillet and stir to coat. Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for about 10 minutes until orzo is tender and liquid absorbed.
- Stir in cherry tomatoes, chopped spinach, and Parmesan cheese. Cook for another 2-3 minutes until tomatoes are soft and spinach is wilted. Season with salt and pepper to taste.
Notes
- For a protein boost, add cooked shredded chicken or shrimp during the final step.
- Use vegetable broth for a vegetarian version.
- Feel free to garnish with fresh herbs like basil or parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian (if using vegetable broth)
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 730 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg