Description
This one-pan orzo dinner is a quick, cozy, and flavorful meal made with tender orzo pasta, fresh vegetables, broth, herbs, and Parmesan cheese. It’s a versatile and satisfying dish perfect as a main or side.
Ingredients
- 1 cup orzo pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes or 1/2 cup sun-dried tomatoes
- 2 cups fresh spinach or chopped kale
- 2 1/2 cups vegetable or chicken broth
- 1/3 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Salt and pepper, to taste
- 2 tbsp chopped fresh herbs (parsley or basil)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in orzo and toast for 1–2 minutes, stirring frequently.
- Pour in the broth and bring to a gentle simmer.
- Add cherry or sun-dried tomatoes. Cook uncovered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 10–12 minutes).
- Stir in spinach or kale and cook until wilted.
- Add lemon juice, zest, Parmesan cheese, salt, and pepper. Stir well to combine.
- Garnish with fresh herbs and serve warm.
Notes
- Use vegetable broth and vegan cheese for a vegan version.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- For a creamy variation, add a splash of cream or goat cheese.
- Stir occasionally while cooking orzo to prevent sticking.
- Adjust liquid based on your desired consistency.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
