Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup dry orzo pasta
- 1 cup cherry tomatoes, halved
- 2 cups vegetable broth
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: grilled chicken or shrimp for added protein
Instructions
- Heat the olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Add the dry orzo to the skillet, stirring frequently until lightly toasted, about 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes until the orzo is tender and the liquid is absorbed, stirring occasionally.
- Uncover and fold in cherry tomatoes and chopped spinach. Cook for an additional 2-3 minutes until vegetables are wilted and flavors meld. Season with salt and pepper to taste.
- Sprinkle grated Parmesan cheese over the top and stir until melted and creamy. Add grilled chicken or shrimp if desired for extra protein. Garnish with fresh herbs if preferred.
Notes
- Adjust seasoning with additional salt and pepper as needed.
- You can substitute Parmesan with vegan cheese or nutritional yeast for a vegan version.
- Use any quick-cooking vegetables like zucchini or bell peppers to customize the dish.
- Store leftovers in an airtight container for up to 3 days and reheat in microwave or skillet with a splash of broth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 5 grams
- Sodium: 650 mg
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 55 grams
- Fiber: 4 grams
- Protein: 14 grams
- Cholesterol: 10 mg