Description
A comforting bowl of garlic butter orzo with mushrooms and spinach, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 2 tablespoons garlic, minced
- 2 tablespoons butter
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- Salt and pepper to taste
- Parmesan cheese, for serving (optional)
Instructions
- In a large pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
- Add the sliced mushrooms and cook until they’re tender.
- Stir in the orzo and pour in the vegetable broth. Bring to a boil and then simmer gently.
- Cook for about 10-12 minutes, or until the orzo is al dente and most of the liquid has evaporated.
- Gently fold in the fresh spinach until wilted.
- Season with salt and pepper to taste and serve warm. Top with Parmesan if desired.
Notes
You can add proteins like cooked chicken or chickpeas, and customize with various veggies. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 440mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg