Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken broth or vegetable broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the broth and bring to a boil.
- Add the orzo and cook, stirring occasionally, until tender and liquid is absorbed, about 10 minutes.
- Stir in cherry tomatoes and cook for an additional 2 minutes.
- Remove from heat, sprinkle with Parmesan cheese, and garnish with fresh herbs.
Notes
- Adjust seasoning to taste and add crushed red pepper for a spicy kick.
- For a veggie variation, toss in sautéed spinach or mushrooms.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 15mg