Ingredients
Scale
- 1 ½ cups dry orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach or kale
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper to taste
- 2 cups vegetable or chicken broth
Instructions
- Gather all ingredients for a quick and organized cooking process.
- In a large skillet, heat olive oil over medium heat. Add orzo and cook, stirring frequently, until lightly toasted, about 2-3 minutes. Add broth, bring to a boil, then lower heat, cover, and simmer until the orzo absorbs most of the liquid, approximately 10 minutes.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Stir in cherry tomatoes and cook until softened, about 2 minutes. Add spinach or kale and cook until wilted, about 1-2 minutes.
- If using cooked protein, add now to warm through. Remove from heat and stir in Parmesan cheese and lemon zest. Season with salt and pepper to taste.
Notes
- For healthier options, use whole wheat orzo for extra fiber.
- Add more colorful vegetables for increased antioxidants.
- Use lean proteins like chicken breast, shrimp, or plant-based alternatives.
- Reduce cheese or use low-fat options for a lower-calorie dish.
- Enhance flavor with herbs such as basil or parsley.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: vegetarian optional
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg