Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- 1 cup cooked chicken or shrimp (optional)
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Fresh basil or parsley for garnish
Instructions
- In a large pot, bring vegetable or chicken broth to a boil. Add the dry orzo pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for another minute.
- Add cherry tomatoes to the skillet and cook until they soften. Stir in chopped spinach and cook until wilted.
- Mix cooked orzo into the skillet with vegetables. If using, add cooked chicken or shrimp. Season with salt and pepper. Simmer for a few minutes to meld flavors.
Notes
- Use fresh or frozen spinach for best flavor.
- If desired, add more protein such as grilled chicken, shrimp, or tofu.
- For a vegan version, omit cheese and animal proteins.
- Adjust salt and pepper according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian optionally, adaptable to vegan and gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg