Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, chopped
- ½ cup grated Parmesan cheese
- 1 cup cooked chicken or seafood (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in cherry tomatoes and cook until softened, about 3-4 minutes. Add chopped spinach and cook until wilted.
- Add the cooked orzo to the skillet. Toss well to combine. Stir in grated Parmesan cheese and cooked chicken or seafood if using.
- Season with salt and pepper to taste. Garnish with fresh basil or parsley.
- Serve hot, optionally with a side salad or crusty bread for a complete meal.
Notes
- You can substitute chicken with shrimp, beef, or keep it vegetarian with additional vegetables.
- For a dairy-free version, omit the Parmesan or use dairy-free cheese alternatives.
- To make this gluten-free, use your favorite gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Easy, Family-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg