Ingredients
Scale
- 1 tablespoon olive oil
- 3 cups orzo pasta
- 3 cups sliced mushrooms
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms and cook until tender, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add orzo pasta and toast for 2 minutes.
- Pour in vegetable broth, season with salt and pepper, and bring to a boil.
- Reduce heat, cover, and simmer until orzo is cooked and liquid is absorbed, about 12 minutes.
- Stir in butter and spinach until spinach is wilted and everything is well combined.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute the spinach with kale or arugula for variation.
- Replace vegetable broth with chicken broth for a richer flavor.
- Serve with grated Parmesan cheese on top if desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 370 Kcal
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg