Ingredients
Scale
- 1 cup of orzo pasta
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 4 cups of vegetable or chicken broth
- 1 cup of fresh spinach or kale
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Gather all ingredients and prep vegetables by chopping the onion, mincing the garlic, and halving the cherry tomatoes.
- Heat olive oil in a large skillet over medium heat. Sauté onion until translucent (~3-4 minutes), then add garlic and cook for 30 seconds.
- Stir in the orzo pasta and toast for 2 minutes, stirring constantly. Pour in broth, increase heat, and bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally to absorb broth.
- Uncover, add cherry tomatoes and greens, cook for 2-3 minutes until greens wilt and tomatoes soften.
- Remove from heat and stir in Parmesan cheese. Season with salt and pepper. Garnish with basil or parsley if desired.
Notes
- Can be stored in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of water or broth to restore moisture.
- Best enjoyed fresh but can be customized with different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg