Ingredients
Scale
- 1 ½ cups of dry orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup grated Parmesan cheese
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional garnish: chopped fresh basil or parsley
Instructions
- Gather all your ingredients and prep the garlic, cherry tomatoes, and spinach for smooth cooking.
- In a large skillet or saucepan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the broth and bring it to a boil. Add the orzo pasta and reduce heat to simmer. Cook until tender and most of the liquid is absorbed, approximately 10-12 minutes.
- Stir in cherry tomatoes and cook for another 2-3 minutes until they soften slightly. Add chopped spinach and cook until wilted.
- Season with salt and pepper. Stir in grated Parmesan cheese until melted and well combined.
- Remove from heat and garnish with fresh herbs like basil or parsley. Serve hot and enjoy your flavorful, effortless dinner.
Notes
- Use high-quality broth for a richer flavor.
- Cook the orzo just until tender for perfect al dente texture.
- Enhance flavor with add-ins like cooked chicken, shrimp, or roasted vegetables; explore options at this recipe.
- For creamier texture, stir in a splash of cream or a dollop of Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 20mg