Lemon Orzo Primavera
Bright, zesty, and bursting with vibrant vegetables, Lemon Orzo Primavera is a delightful one-pan dish that's perfect for any season. This recipe combines tender orzo pasta with a colorful medley of zucchini, yellow squash, red bell peppers, and cherry tomatoes, sautéed to perfection and tossed with fresh spinach. A refreshing touch of lemon zest and juice elevates the flavors, while a sprinkle of grated Parmesan adds a savory finish. Ready in just 35 minutes, this easy weeknight dinner balances hearty and healthy, with subtle notes of garlic and red pepper flakes for depth. Garnished with fragrant fresh basil, this vegetarian pasta dish is as beautiful as it is delicious—ideal for family meals or entertaining guests.
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 3 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh basil, chopped
- 4 cups water or vegetable broth (for cooking orzo)
Instructions
Bring a large pot of salted water or vegetable broth to a boil. Add the orzo and cook according to the package instructions until al dente, about 7-9 minutes. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the cherry tomatoes and spinach to the skillet. Cook for an additional 2-3 minutes, until the tomatoes are slightly softened and the spinach is wilted.
Reduce the heat to low and stir in the cooked orzo, lemon zest, and lemon juice. Mix to combine.
Drizzle the remaining 1 tablespoon of olive oil over the pasta and stir in the grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes. Toss until everything is well coated.
Remove the skillet from heat and garnish with fresh basil. Serve warm with additional Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 256.5 g | 93% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 19.8 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 731 mg | 56% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2066 mg | 44% | |
*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.
