Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth or chicken broth
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in the orzo pasta and cook, stirring, for 2 minutes.
- Add broth, bring to a boil, then reduce heat to low and cover.
- Simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
- Stir in cherry tomatoes, Parmesan cheese, basil, salt, and pepper.
- Cook for another 2 minutes until heated through.
- Serve hot, garnished with extra basil if desired.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Use fresh herbs for the best flavor.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg