Ingredients
Scale
- 1 cup orzo pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup bell peppers, diced
- 1 cup spinach, chopped
- 1 cup cherry tomatoes, halved
- ½ cup freshly grated Parmesan cheese
- 3 cups vegetable broth
- ¼ cup fresh basil or parsley, chopped
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
- Stir in the uncooked orzo and toast lightly for one minute.
- Pour in vegetable broth and add the diced vegetables. Bring to a gentle boil, then reduce the heat to low.
- Simmer for 10-12 minutes until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in Parmesan cheese and fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg