Ingredients
Scale
- 1 ½ cups of dry orzo pasta
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 4 cups of chicken broth or vegetable broth
- 1 cup of cherry tomatoes, halved
- 1 cup of fresh spinach, chopped
- ½ cup of grated Parmesan cheese
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or vegetables for added protein or flavor
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat, cook onions until translucent, then add garlic and sauté for 30 seconds.
- Cook the Orzo and Vegetables: Add orzo, toast for 1 minute, pour in broth, bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
- Add Tomatoes and Spinach: Mix in cherry tomatoes and spinach, cook for 2-3 minutes until tomatoes soften and spinach wilts.
- Finish with Cheese and Season: Stir in Parmesan cheese, season with salt and pepper, and add cooked chicken or shrimp if desired. Optional: squeeze lemon or drizzle olive oil for extra flavor.
Notes
- Use high-quality broth for a richer taste.
- Stir greens gently to maintain their vibrant color and texture.
- Adjust seasoning as needed, adding spices or herbs for variation.
- Customize with additional vegetables or proteins for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian (if using vegetable broth and no meat)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg