Ingredients
Scale
- 1 cup orzo pasta
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sliced mushrooms and cook until tender, about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the orzo, reduce heat, and simmer until the pasta is cooked and the liquid is absorbed, about 10 minutes.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper, then stir in Parmesan cheese if desired.
- Serve hot garnished with additional herbs or cheese.
Notes
- Ensure the orzo is fully cooked but not overdone for the best texture.
- Feel free to add crushed red pepper flakes for a spicy kick.
- For a vegan version, omit cheese or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg