Description
A quick and easy one-pot dish featuring orzo pasta, fresh spinach, and tomatoes, perfect for a weeknight meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup fresh spinach
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in the orzo and cook for 1-2 minutes.
- Add vegetable broth, cherry tomatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until orzo is tender.
- Stir in fresh spinach until wilted.
- Serve warm, topped with Parmesan cheese if desired.
Notes
- For added protein, consider adding cooked chicken or chickpeas.
- This dish can be made vegan by omitting the cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg