Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the orzo in salted boiling water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil 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 spinach and cook until wilted, about 2 minutes.
- Mix in cooked orzo, Parmesan cheese, lemon zest, salt, and pepper. Toss to combine and heat through.
- Garnish with fresh basil before serving.
Notes
- Feel free to add cooked chicken or shrimp for extra protein.
- For a vegan version, omit Parmesan cheese and add nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg