Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- Salt and pepper to taste
Instructions
- Cook orzo pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add cherry tomatoes and cook until they start to soften, about 3 minutes.
- Stir in the cooked orzo, spinach, lemon juice, and lemon zest. Mix well.
- Cook for another 2-3 minutes until spinach wilts.
- Remove from heat and sprinkle with feta cheese. Season with salt and pepper to taste.
- Serve warm garnished with additional herbs if desired.
Notes
- For a protein boost, add grilled chicken or shrimp.
- You can substitute feta with vegan cheese for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg