Description
A delicious and easy one-pot dish featuring orzo pasta, fresh spinach, and sun-dried tomatoes, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
- Stir in the orzo and cook for 1-2 minutes.
- Add vegetable broth, sun-dried tomatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes, stirring occasionally.
- Once the orzo is cooked, stir in the fresh spinach and Parmesan cheese until the spinach wilts.
- Serve warm and enjoy!
Notes
- For a vegan option, omit the Parmesan cheese or use a vegan alternative.
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
Keywords: One-Pot Spinach & Sun-Dried Tomato Orzo, easy pasta recipes, vegetarian meals