Orzo with Peppers and Asparagus
Elevate your weeknight dinner with this vibrant and nutrition-packed Orzo with Peppers and Asparagus recipe! Featuring tender orzo pasta tossed with crisp asparagus, sweet red and yellow bell peppers, and a flavorful garlic-infused vegetable broth, this dish is as colorful as it is delicious. A touch of Parmesan cheese adds creamy richness, while a garnish of fresh parsley (optional) enhances its bright, fresh flavor. Ready in just 30 minutes, this one-skillet recipe is a quick and satisfying vegetarian meal that’s perfect for busy evenings or as a side dish at a family gathering. Packed with wholesome ingredients and vibrant flavors, this recipe is a guaranteed crowd-pleaser that brings comfort and elegance to your table.
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 bunch Asparagus
- 2 Garlic cloves
- 2 tablespoons Olive oil
- 1.5 cups Vegetable broth
- 0.25 cup Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to the package instructions, about 7-9 minutes. Drain and set aside.
While the orzo cooks, prepare the vegetables. Slice the red and yellow bell peppers into thin strips. Trim the woody ends off the asparagus and cut them into 1-inch pieces. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced bell peppers and asparagus to the skillet. Season with salt and black pepper. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are tender but still crisp.
Pour the vegetable broth into the skillet and bring it to a light simmer. Let it cook for 2-3 minutes to allow the flavors to meld.
Add the cooked orzo to the skillet and toss everything together until the orzo is evenly coated with the broth and mixed with the vegetables.
Remove the skillet from the heat and stir in the Parmesan cheese. Adjust seasoning with additional salt and black pepper, if needed.
Transfer the orzo to serving plates or a large serving bowl. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2198 mg | 96% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 20.5 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2121 mg | 45% | |
*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.
