Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups spinach
- 1 cup grated Parmesan cheese
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Stir in the orzo and cook for 2 minutes to lightly toast.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 10 minutes, stirring occasionally.
- Remove from heat, stir in cherry tomatoes, spinach, and Parmesan cheese.
- Season with salt and pepper, serve warm.
Notes
- Can be customized with grilled chicken or shrimp for added protein.
- Use gluten-free orzo for a gluten-free version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg