Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, chopped
- 1 cup spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup vegetable broth
- Salt and pepper to taste
Instructions
- Cook orzo in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil over medium heat.
- Sauté onion and garlic until fragrant and translucent.
- Add cherry tomatoes and zucchini, cook until tender.
- Stir in cooked orzo and spinach, cook until spinach wilts.
- Spoon in Parmesan cheese, stir until creamy and well combined.
- Season with salt and pepper to taste and serve hot.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Use fresh herbs like basil or parsley for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg