Description
A creamy and comforting one-pot orzo made with tender pasta, juicy cherry tomatoes, fresh spinach, and parmesan, all simmered together in a flavorful vegetable broth for an easy weeknight dinner.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 ½ cups vegetable broth
- 2 cups fresh spinach, loosely packed
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat a large deep skillet over medium heat for about 1 minute.
- Add olive oil and sauté the diced onion for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the halved cherry tomatoes and cook for 2 to 3 minutes until slightly softened.
- Stir in the dry orzo, vegetable broth, salt, and black pepper. Mix well to combine.
- Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat. Fold in the fresh spinach until wilted, then stir in the grated parmesan cheese until creamy.
- Sprinkle with chopped fresh parsley and serve warm.
Notes
- Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
- If the mixture thickens too much, add a splash of warm broth or water before serving.
- Taste before adding extra salt since the broth and parmesan already contain seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 10mg
Keywords: one pot orzo, creamy orzo, vegetarian pasta, easy weeknight dinner, Mediterranean orzo