Orzo Primavera

Nutriscore Rating: 70/100

Brighten up your weeknight dinner rotation with a vibrant and refreshing dish of Orzo Primavera! This quick and easy recipe features tender orzo pasta tossed with a medley of sautéed vegetables, including zucchini, yellow squash, red bell pepper, and juicy cherry tomatoes. Fresh spinach adds a nutrient-packed twist, while a zesty combination of lemon juice, lemon zest, and grated Parmesan cheese gives every bite a burst of flavor. Finished with fragrant fresh basil and optional Parmesan for garnish, this dish is a perfect balance of light and satisfying. Ready in just 30 minutes, it’s an ideal meatless main for busy nights or a colorful side for any occasion. Whether you're looking for a healthy pasta recipe or a vibrant vegetarian dinner, Orzo Primavera delivers on taste, simplicity, and wholesome goodness.

Recipe Information

• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1.5 cups Orzo pasta
• 3 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 Zucchini, diced
• 1 Yellow squash, diced
• 1 Red bell pepper, diced
• 1 cup Cherry tomatoes, halved
• 2 cups Fresh spinach
• 1 teaspoon Lemon zest
• 2 tablespoons Lemon juice
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh basil, chopped
• 6 cups Water
• 1 teaspoon Salt (for boiling water)

📝 Instructions

9 steps

1. Bring 6 cups of water to a boil in a large pot. Add 1 teaspoon of salt for seasoning. Add the orzo pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.

2. While the orzo cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.

3. Add the minced garlic to the hot oil and sauté for 30 seconds until fragrant.

4. Stir in the zucchini, yellow squash, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

5. Add the cherry tomatoes and spinach to the skillet. Sauté for an additional 2-3 minutes until the spinach is wilted and the tomatoes are softened.

6. Reduce the heat to low and stir in the cooked orzo, 1 tablespoon of olive oil, lemon zest, lemon juice, grated Parmesan cheese, salt, and black pepper.

7. Mix well until the pasta and vegetables are evenly coated in the sauce.

8. Remove from heat and sprinkle with fresh basil. Adjust seasoning with more salt or pepper to taste.

9. Serve warm, topped with additional Parmesan cheese if desired.

Nutrition Facts

1 serving (2517.3g)

Calories		1770
% Daily Value*
Total Fat		60.9 g	78%
	Saturated Fat	14.8 g	74%
	Polyunsaturated Fat	4.0 g
Cholesterol		40 mg	13%
Sodium		5360 mg	233%
Total Carbohydrate		256.9 g	93%
	Dietary Fiber	26.9 g	96%
	Total Sugars	20.7 g
Protein		62.5 g	125%
Vitamin D		0.0 mcg	0%
Calcium		918 mg	71%
Iron		17.5 mg	97%
Potassium		1461 mg	31%

*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.

Source of Calories

Fat: 548 cal (30.0%%)

Protein: 250 cal (13.7%%)

Carbs: 1027 cal (56.3%%)