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- 1 cup orzo pasta - 2 tablespoons olive oil - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup fresh spinach, chopped - 1 cup cherry tomatoes, halved - ½ cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) For orzo pasta, I like using Barilla or DeLallo brands. They cook perfectly and taste great. For olive oil, choose extra virgin options like Colavita or Pompeian for the best flavor. If you want a veggie boost, feel free to swap spinach with kale or Swiss chard. For the broth, Swanson’s vegetable broth is my go-to. It adds depth to the dish. If you want a different cheese, you can try Pecorino Romano or nutritional yeast for a vegan option. - Calories: 320 - Protein: 10g - Fat: 12g - Carbohydrates: 45g - Fiber: 3g - Sodium: 550mg The nutritional facts show that this dish is filling and not overly heavy. It brings comfort without too many calories. Plus, it’s packed with vitamins from the spinach and tomatoes. Enjoy this meal without the guilt! First, gather all your ingredients. This makes cooking smooth and easy. You need orzo, olive oil, garlic, vegetable broth, spinach, cherry tomatoes, Parmesan cheese, Italian herbs, salt, and pepper. It takes just a few minutes to set up. Next, mince the four cloves of garlic. You want them small enough to blend well with the dish. Chop the spinach and halve the cherry tomatoes. This helps them cook quickly and mix in nicely. Now, heat two tablespoons of olive oil in a large pot over medium heat. When the oil gets warm, add the minced garlic. Sauté the garlic for about one to two minutes. You want it fragrant but not browned. Add one cup of orzo pasta next. Stir the orzo into the garlic oil for about one minute. This step toasts the pasta lightly, adding flavor. Then, pour in four cups of vegetable broth. Bring this mix to a boil. Once it boils, reduce the heat and let it simmer. Cook the orzo for about eight to ten minutes. Stir occasionally until the pasta is al dente and most of the broth is absorbed. After that, stir in one cup of chopped spinach and one cup of halved cherry tomatoes. Cook this for an extra two to three minutes. You want the spinach to wilt and the tomatoes to warm up. Remove the pot from heat. Now, stir in half a cup of grated Parmesan cheese, one teaspoon of dried Italian herbs, and salt and pepper to taste. Let the dish sit for two to three minutes. This thickens it up nicely. For serving, use shallow bowls. Garnish each bowl with fresh parsley and a sprinkle of Parmesan on top. If you want, drizzle a bit of extra olive oil for a nice finish. Enjoy this cozy meal! To cook orzo well, start with a big pot. Use four cups of vegetable broth. This gives the orzo enough liquid to soak up. Stir the orzo into the garlic oil for one minute. This step adds a nice flavor. Cook the orzo for about 8-10 minutes. Stir it often to keep it from sticking. You want it to be al dente, which means it should have a little bite to it. One common mistake is cooking orzo in too little water. If you do this, it will stick and clump. Another mistake is not stirring often. This can cause the pasta to stick to the pot. Also, don’t rush the cooking time. Letting the orzo absorb the broth fully makes it taste better. Lastly, be careful not to burn the garlic. Brown garlic can taste bitter, which ruins the dish. To boost flavor, always use fresh ingredients. Fresh spinach and tomatoes make a big difference. Adding more herbs can also add depth. You can mix in fresh basil or fresh thyme. Adding a squeeze of lemon juice right before serving can brighten the dish. If you want it creamier, stir in more Parmesan cheese. A drizzle of extra virgin olive oil on top adds richness. Finally, don’t forget to garnish with fresh parsley. This makes the dish look nice and adds a fresh taste. {{image_2}} You can easily add protein to your One Pot Garlic Parmesan Orzo. Try cooked chicken, shrimp, or sausage. For chicken, use about 1 cup, chopped. For shrimp, toss in 1 pound, peeled and deveined. Sausage works well too; just slice 1 cup of your favorite type. Add these proteins after the orzo has cooked for about 5 minutes. This keeps everything tender and tasty. You can make this dish vegetarian or vegan with a few swaps. For a vegetarian option, just use vegetable broth and keep the Parmesan cheese. To make it vegan, skip the cheese or use a vegan cheese instead. Nutritional yeast gives a cheesy flavor without dairy. Add more veggies like bell peppers or zucchini for extra color and nutrition. Change the flavor of your orzo by mixing in different herbs and spices. Instead of Italian herbs, try fresh basil or cilantro. For a kick, add red pepper flakes or a splash of lemon juice. A touch of smoked paprika adds depth. You can also swap out spinach for kale or arugula. These changes keep the dish fresh each time you make it. After enjoying One Pot Garlic Parmesan Orzo, you will likely have some leftovers. Let the dish cool first. Store it in an airtight container. This keeps it fresh. Place it in the fridge. It will stay good for about three to four days. When ready to eat, take the orzo out of the fridge. You can reheat it in a pot over low heat. Add a splash of vegetable broth or water to help it warm up. Stir often to avoid sticking. You could also use the microwave. Heat it in a bowl for about one to two minutes. Stir halfway through to ensure even heating. If you want to freeze the orzo, do it before adding cheese. Freeze it in a freezer-safe container. It can last for up to three months. When you are ready to eat it, thaw it overnight in the fridge. Reheat it as mentioned before. You may want to add fresh Parmesan cheese just before serving for that creamy finish. Yes, you can use other types of pasta. However, the cooking time may differ. For example, if you use penne or fusilli, check the package for the right cook time. Smaller pasta shapes, like ditalini, will cook faster. Just remember to adjust the broth amount based on the pasta you choose. This flexibility allows you to personalize your meal based on what you have in your pantry. To make your orzo creamier, add more cheese. You can mix in an extra half cup of Parmesan. For an even richer taste, stir in some cream or cream cheese. Adding a splash of milk or half-and-half can also help. If you want a lighter option, try using coconut milk for a unique flavor twist. Experiment with these options to find your perfect creamy texture. One Pot Garlic Parmesan Orzo pairs well with many dishes. You can serve it as a side with grilled chicken or fish. A fresh salad with lemon vinaigrette complements the flavors nicely. For a hearty meal, add roasted vegetables like zucchini or bell peppers. If you want a fun twist, serve it with garlic bread. The options are endless, so feel free to get creative! This blog post guides you to make tasty One Pot Garlic Parmesan Orzo. You learned the key ingredients, cooking steps, and tips for great flavor. I shared variations for different diets and how to store leftovers properly. In the end, don't hesitate to try new add-ins and flavors. Experimenting can be fun. With the right tips, you’ll serve a dish everyone loves. Now, go ahead and enjoy your cooking adventure!

One Pot Garlic Parmesan Orzo

Discover the delicious simplicity of One Pot Garlic Parmesan Orzo! This creamy, flavorful dish combines orzo pasta, fresh spinach, and juicy cherry tomatoes, all cooked in a single pot for easy cleanup. Ready in just 20 minutes, it’s perfect for busy weeknights. Check out the full recipe and impress your family with this delightful meal that’s packed with flavor and nutrients. Click to explore and start cooking today!
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Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

4 cloves garlic, minced

4 cups vegetable broth

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

    Add the orzo pasta to the pot, stirring it into the garlic oil for about 1 minute to toast it lightly.

      Pour in the vegetable broth and bring the mixture to a boil.

        Once boiling, reduce the heat to a simmer. Cook the orzo for about 8-10 minutes, stirring occasionally until the pasta is al dente and the broth is mostly absorbed.

          Stir in the chopped spinach and halved cherry tomatoes, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes are warmed.

            Remove the pot from heat and stir in the grated Parmesan cheese, dried Italian herbs, salt, and pepper to taste.

              Allow the dish to sit for 2-3 minutes to thicken before serving.

                Prep Time: 5 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve in shallow bowls, garnished with fresh parsley and a sprinkle of additional grated Parmesan on top. Drizzle with extra olive oil for a finishing touch.