Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 2 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Bring vegetable broth to a boil in a large skillet or saucepan.
- Add orzo and cook according to package instructions, approximately 8 minutes, until tender.
- In a separate pan, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add cherry tomatoes and cook until softened, about 3 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Combine cooked orzo with sautéed vegetables, season with salt and pepper.
- Serve topped with grated Parmesan if desired.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Use gluten-free orzo for a gluten-free version.
- Stir in fresh basil before serving for added aroma.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg