Ingredients
Scale
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 2 cups fresh spinach leaves
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in orzo and cook for 2-3 minutes to toast slightly.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until orzo is tender, about 10 minutes.
- In a separate pan, sauté mushrooms until browned, about 5 minutes.
- Add cooked mushrooms and spinach to the orzo along with butter.
- Stir until spinach wilts and butter melts, seasoning with salt and pepper.
- Serve hot, garnished with Parmesan cheese and fresh herbs if desired.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Use vegetable broth for a vegetarian version.
- Adjust the amount of garlic to taste for more flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 27mg