Orzo Pasta with Sauteed Vegetables
Brighten up your mealtime with this flavorful and colorful Orzo Pasta with Sautéed Vegetables, a quick and wholesome dish that's perfect for busy weeknights or light entertaining. This recipe features tender orzo pasta simmered in vegetable broth to enhance its taste, paired with a medley of sautéed fresh vegetables like zucchini, red bell pepper, carrots, spinach, and juicy cherry tomatoes. Seasoned with aromatic garlic, earthy oregano, and a touch of Parmesan cheese, this dish delivers bold flavors in every bite. Ready in just 40 minutes, it’s an easy, vegetarian-friendly option that’s as nutritious as it is satisfying. Garnished with fresh parsley and an extra drizzle of olive oil, it makes for a vibrant and wholesome entrée or side dish that the whole family will enjoy. Explore this versatile pasta recipe for your next healthy, one-pan dinner solution!
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 medium Red bell pepper
- 1 medium Zucchini
- 1 medium Carrot
- 1 cup Cherry tomatoes
- 2 cups Fresh spinach
- 0.5 cup Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable broth
- 2 tablespoons Fresh parsley
Instructions
Bring the vegetable broth to a boil in a large pot.
Add the orzo pasta to the boiling broth and cook for 8-10 minutes, stirring occasionally, until the orzo is tender. Drain any excess liquid and set aside.
While the orzo is cooking, mince the garlic and dice the red bell pepper, zucchini, and carrot into small bite-sized pieces. Halve the cherry tomatoes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the garlic to the skillet and sauté for 30 seconds until fragrant.
Stir in the diced red bell pepper, zucchini, and carrot. Cook for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
Add the cherry tomatoes and fresh spinach to the skillet. Cook for an additional 2-3 minutes, stirring until the spinach wilts.
Season the vegetables with dried oregano, salt, and black pepper. Mix well to combine.
Reduce the heat to low and add the cooked orzo pasta to the skillet with the sautéed vegetables. Toss everything together to evenly combine.
Drizzle the remaining tablespoon of olive oil over the pasta and veggies. Stir well.
Sprinkle the grated Parmesan cheese over the dish and cook for 1-2 minutes until the cheese melts slightly.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.7 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 856 mg | 18% | |
*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.
