Creamy Orzo with Garlic Roasted Tomatoes

4.67 from 6 votes

This quick & easy creamy orzo side dish has 6 grams of fiber thanks to plenty of sneaky veggies. Perfect for meal prep or weeknight dinner!

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: easy meals, pasta, side dish

Servings: servings

Calories: 225kcal

Pre-heat oven to 450°F. Line a small baking sheet with aluminum foil. Toss 1 cup cherry tomatoes, halved with 1 tsp olive oil and half of the garlic. Arrange in a single layer on lined baking sheet. Bake for 20 minutes and set aside.
Heat a large pot over medium-high heat. Add 1 tbsp unsalted butter and melt, then add 1/2 cup onion, chopped and remaining garlic. Sauté for 1-2 minutes until fragrant and tender.
Add 3/4 cup low sodium cream of mushroom soup, 3/4 cup no salt added chicken stock, 1/2 cup white wine, and 1 tsp Oh My Spice! Lemon Pepper Seasoning. Cover and bring to a boil, then add 1 cup whole wheat orzo, 1/2 tsp salt and 1/4 tsp pepper. Stir until orzo is covered, then lower heat to a simmer for 7 minutes.
Remove pot from heat and stir in 1 cup frozen green peas, 5 oz frozen spinach, roasted tomatoes, 1/4 cup fresh basil, chopped, and 1/2 cup parmesan cheese. Cover and allow to rest for about 5 minutes or until orzo is cooked al dente and cheese is melted.
Serve with fresh lemon zest, basil, and more parmesan cheese, if desired.

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