Ingredients
Scale
- 1 ½ cups uncooked orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- ½ cup grated Parmesan cheese
- 1 cup cooked chicken or shrimp (optional for extra protein)
- Salt and black pepper to taste
- 1 teaspoon dried oregano or basil
- ½ cup vegetable or chicken broth
Instructions
- Cook the uncooked orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add cherry tomatoes and cook for another 2 minutes until they start to soften.
- Add chopped spinach to the skillet and cook until wilted. Stir in cooked chicken or shrimp if using, to add protein.
- Pour in the broth, stirring to loosen any bits. Add the cooked orzo and mix well. Stir in Parmesan cheese, dried oregano, salt, and pepper.
- Cook everything together for another 2 minutes until heated through and flavors are combined.
Notes
- For a vegan version, substitute Parmesan with nutritional yeast or a vegan cheese alternative, and use vegetable broth.
- Feel free to add other vegetables such as zucchini, bell peppers, or kale for added nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Can Be Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg