Orzo Garden Medley
Bursting with vibrant colors and fresh flavors, the Orzo Garden Medley is a delightful fusion of tender orzo, sautéed garden vegetables, and zesty citrus notes. This easy-to-make dish combines juicy cherry tomatoes, crisp zucchini, sweet red bell pepper, and nutritious baby spinach, all brought to life with garlic, fresh basil, and a bright splash of lemon juice and zest. Perfect as a vegetarian main or a crowd-pleasing side, this versatile recipe can be served warm for a comforting meal or chilled as a refreshing pasta salad. With an optional sprinkle of creamy feta cheese, every bite delivers a satisfying medley of textures and tastes. Ready in just 30 minutes, this healthy orzo recipe is an ideal choice for weeknight dinners, summer gatherings, or meal prep.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 small zucchini
- 1 medium red bell pepper
- 2 cups baby spinach
- 1 handful fresh basil leaves
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Cook the orzo pasta according to the package instructions. Once cooked, drain and rinse with cool water to stop the cooking process. Set aside.
While the orzo is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the zucchini and red bell pepper, and finely chop the garlic.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the zucchini and red bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2 minutes, just until the spinach wilts and the tomatoes soften slightly. Remove from heat.
In a large mixing bowl, combine the cooked orzo with the sautéed vegetables. Add lemon juice, lemon zest, and the remaining tablespoon of olive oil. Toss to combine.
Season the mixture with sea salt and black pepper to taste. Add chopped fresh basil leaves and gently fold them into the dish.
If desired, sprinkle crumbled feta cheese on top for added flavor and creaminess.
Serve immediately as a warm dish, or chill in the refrigerator for 1 hour to serve as a cold pasta salad.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 5163 mg | 224% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 25.1 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1127 mg | 24% | |
*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.
