One-Pan Greek Orzo with Tomatoes and Feta

Heat olive oil in a large skillet over medium heat.

Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and tender.

2. Cook the Garlic:
Stir in the minced garlic and cook for about 1 minute, until fragrant.

3. Toast the Orzo:
Add the orzo pasta to the skillet and toast it lightly for about 2-3 minutes, stirring frequently to prevent sticking.

4. Add the Tomatoes and Broth:
Pour in the diced tomatoes (with juices) and vegetable broth.

Stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil.

5. Simmer the Orzo:
Once boiling, reduce the heat to low and cover the skillet. Let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.

6. Add Spinach and Feta:
After the orzo is cooked, stir in the chopped spinach and crumbled feta cheese. Mix well until the spinach wilts slightly and the feta begins to melt.

7. Finish and Serve:
Remove from heat and let the dish sit for a few minutes to allow the flavors to meld.

Garnish with fresh parsley before serving for an extra touch of freshness.

Serving and Storage Tips:

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