Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms (button or cremini), sliced
- 4 cups fresh spinach
- ½ cup vegetable or chicken broth
- ¼ cup grated Parmesan cheese (optional)
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Italian seasoning (optional)
- Juice of half a lemon (optional)
Instructions
- Bring a pot of salted water to a boil. Cook orzo until al dente (8–10 minutes), then drain and set aside.
- Heat olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until translucent.
- Add garlic and mushrooms. Cook for 5–7 minutes until mushrooms are tender.
- Stir in spinach and cook for 2–3 minutes until wilted.
- Add cooked orzo and broth. Stir to combine and cook for 2 more minutes until heated through.
- Season with salt, pepper, and optional Italian seasoning. Stir in Parmesan and lemon juice if using.
- Serve warm with additional Parmesan or lemon slices if desired.
Notes
- Use vegetable broth and omit Parmesan for a vegan version.
- Stir in a splash of cream or dairy-free alternative for a creamy finish.
- Add cooked chicken, shrimp, or tofu for extra protein.
- Substitute orzo with small pasta, quinoa, or rice as needed.
- Reheat gently with added broth to restore texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg
