Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Gather all ingredients and prep by chopping the onion, mincing garlic, and halving the cherry tomatoes.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent (3-4 minutes). Add garlic and cook for 30 seconds.
- Add dry orzo to the skillet, stirring for 1-2 minutes to toast slightly. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until orzo is tender (about 10 minutes).
- Stir in cherry tomatoes and spinach. Cook until tomatoes soften and spinach wilts (2-3 minutes). Season with salt, pepper, and red pepper flakes if desired.
- Remove from heat, then stir in grated Parmesan cheese until creamy. Taste and adjust seasonings as needed. Serve warm.
Notes
- You can substitute spinach with kale or arugula for different greens.
- Add cooked shrimp or grilled chicken for extra protein.
- Ensure the broth is hot when adding to speed up cooking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 20mg