Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 cup spinach leaves
- 1/2 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook orzo in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and cook until they start to burst, about 2-3 minutes.
- Stir in cooked orzo and spinach, cooking for another 2 minutes until spinach wilts.
- Remove from heat and toss with chopped basil and Parmesan cheese. Season with salt and pepper.
- Serve immediately garnished with extra basil and a drizzle of olive oil if desired.
Notes
- You can add cooked chicken or shrimp for added protein.
- For a dairy-free version, skip Parmesan cheese.
- This dish pairs well with a side salad or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 12mg