Corn and Pepper Orzo
Bright, fresh, and bursting with flavor, Corn and Pepper Orzo is the perfect blend of vibrant vegetables and tender pasta. This quick and easy recipe combines al dente orzo with sweet corn kernels, crisp red and yellow bell peppers, and aromatic garlic, all simmered in a light vegetable broth for a dish that's both comforting and refreshing. A squeeze of lemon juice adds a zesty kick, while optional parmesan cheese lends a creamy finish. Ready in just 30 minutes, this versatile dish can be served as a colorful side or a satisfying light main course. Don't forget the sprinkle of fresh parsley for an herby garnish that ties it all together! Perfect for weeknight dinners or casual gatherings, this orzo recipe is sure to impress every time.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- 0.25 cup parmesan cheese, grated (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of water to a boil, add a pinch of salt, and cook the orzo according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the diced red bell pepper, yellow bell pepper, and corn kernels to the skillet. Sauté for 5–7 minutes until the vegetables are tender but still slightly crisp.
Stir in the cooked orzo and vegetable broth. Mix well and let it simmer for 3–4 minutes, allowing the orzo to absorb the flavors.
Add the sliced green onions, lemon juice, salt, and black pepper. Stir to combine and cook for another 1–2 minutes.
Optional: Stir in grated parmesan cheese for a creamy finish.
Remove from heat and garnish with freshly chopped parsley before serving.
Serve warm as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 30.9 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 840 mg | 65% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
