Quick and healthy (Print Version)
# Ingredients:
→ Stew
01 -
8.8 oz (250g) orzo pasta (rice-shaped pasta, e.g., Barilla)
02 -
3.5 oz (100g) fresh baby spinach
03 -
3 carrots
04 -
14 oz (400g) canned diced tomatoes
05 -
1 onion
06 -
2 garlic cloves
07 -
3 1/3 cups (800ml) vegetable broth
08 -
1 teaspoon Italian herbs
09 -
Salt and freshly ground pepper
10 -
2 tablespoons olive oil
→ Optional Topping
11 -
Grated Parmesan cheese or burrata
# Instructions:
01 -
Peel and finely dice the onion and garlic cloves. Peel the carrots and cut them into small cubes. Thoroughly wash the spinach and allow it to drain.
02 -
Heat olive oil in a large skillet and sauté the diced onion for about 3 minutes. Add the chopped garlic and cook for another 2 minutes.
03 -
Add the diced carrots to the pan and cook for another 5 minutes until they begin to soften.
04 -
Add the orzo pasta to the pan and immediately pour in the diced tomatoes and vegetable broth. Add the Italian herbs, salt, and pepper.
05 -
Cover the pan and let the stew simmer over medium heat for about 10 minutes until the pasta is almost cooked.
06 -
Stir in the baby spinach and continue cooking for 2-3 minutes until it wilts and incorporates into the stew.
07 -
Taste and adjust seasonings if needed. Serve topped with grated Parmesan or burrata if desired.
# Notes:
01 -
Orzo pasta are small, rice-shaped pasta that work especially well in stews as they cook quickly and absorb plenty of liquid.
02 -
This one-pot meal is a great way to prepare a healthy, vegetable-rich dinner quickly.
03 -
This dish is wonderfully versatile - you can add other seasonal vegetables like zucchini or bell peppers.