Ingredients
Scale
- 1 ½ cups of orzo pasta
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 1 cup of baby spinach or kale
- ½ cup of grated Parmesan cheese
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
- Chopped fresh basil or parsley for garnish
- Optional: cooked chicken, shrimp, or tofu
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente according to package instructions. Drain and set aside.
- While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add cherry tomatoes to the skillet and cook for 2-3 minutes until they soften. Stir in the spinach or kale and cook until wilted.
- Add the cooked orzo to the skillet. Season with Italian seasoning, salt, and pepper. Mix well and cook for another 2 minutes.
- Remove from heat and stir in Parmesan cheese. Garnish with chopped fresh basil or parsley before serving.
Notes
- For added protein, include cooked chicken, shrimp, or tofu with the orzo.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat by microwaving or warming in a skillet, adding a splash of water or broth to keep it moist.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg