Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in orzo and cook for 2-3 minutes to toast lightly.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, add mushrooms, and simmer uncovered for about 10 minutes until the orzo is cooked and liquid is absorbed.
- Add spinach and cook until wilted, about 2 minutes.
- Stir in butter, season with salt and pepper, and serve hot.
Notes
- You can substitute mushrooms with zucchini or other vegetables for variation.
- For a vegan version, use olive oil and skip the butter or use plant-based butter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg