Ingredients
Scale
- 1 ½ cups of orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach or kale, chopped
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: cooked chicken, shrimp, or sausage for extra protein
Instructions
- Gather all ingredients and prepare by chopping the onion, garlic, halving the cherry tomatoes, and preparing optional proteins.
- Heat olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add the orzo pasta to the skillet and stir for 2 minutes to toast slightly. Pour in the broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally until the orzo is tender and most liquid is absorbed.
- Stir in cherry tomatoes and greens. Cook uncovered for 2 minutes to wilt the greens. Season with salt and pepper, then sprinkle with Parmesan cheese before serving.
Notes
- For a heartier meal, add cooked chicken, shrimp, or sausage during the last few minutes of cooking.
- You can substitute spinach with kale or other leafy greens depending on your preference.
- Use homemade or store-bought broth for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 15mg