Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling salted water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
- Stir in cherry tomatoes and cook for 2-3 minutes until slightly softened.
- Add cooked orzo and spinach to the skillet. Stir and cook until spinach wilts.
- Remove from heat and stir in Parmesan cheese, lemon zest, salt, and pepper.
- Serve hot, garnished with additional Parmesan and fresh herbs if desired.
Notes
- Feel free to add cooked chicken or shrimp for extra protein.
- Use fresh herbs for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg
