Quick & Delicious! 10-MINUTE DINNERS for Busy Nights

Ingredients

• 1 piece Zucchini (diced)
• 1 piece Yellow Onion (diced)
• 1 tablespoon Olive Oil (extra virgin recommended)
• 1 tablespoon Garlic (minced (about 3 cloves))
• 14 oz can Diced Tomatoes (no added salt)
• 4 cups Vegetable Broth (low‑sodium)
• 16 oz Orzo (uncooked)
• 1 teaspoon Salt (kosher or table)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Italian Seasoning
• 2 cups Fresh Spinach (chopped)
• 0.5 cup Parmesan Cheese (grated)

Instructions

1. Prepare Vegetables

   Dice the zucchini and yellow onion into bite‑size pieces and mince the garlic.

   Time: PT5M

2. Sauté Zucchini and Onion

   Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced zucchini and onion and sauté, stirring occasionally, for about 3 minutes until softened.

   Time: PT3M

   Temperature: medium

3. Add Garlic

   Add the minced garlic to the pot and stir for 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium

4. Combine Main Ingredients

   Stir in the canned diced tomatoes, vegetable broth, uncooked orzo, salt, pepper, garlic powder, onion powder, and Italian seasoning. Mix well.

   Time: PT2M

5. Simmer Orzo

   Bring the mixture to a gentle boil, then cover and reduce to a simmer. Cook for 9 minutes, stirring every few minutes to keep the orzo from sticking to the bottom.

   Time: PT9M

   Temperature: medium simmer

6. Add Spinach

   Add the chopped fresh spinach and stir until wilted, about 1 minute.

   Time: PT1M

   Temperature: medium

7. Finish with Parmesan

   Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.

   Time: PT1M

   Temperature: medium

8. Serve

   Ladle the Veggie Tomato Orzo into bowls and serve hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

5g