Vegetable Orzo
Bright, colorful, and bursting with flavor, this Vegetable Orzo is a one-pan dish that combines tender orzo pasta with a medley of fresh, sautéed vegetables. Featuring zucchini, red bell pepper, carrots, and juicy cherry tomatoes, this recipe is infused with a light yet flavorful vegetable broth and finished with zesty lemon juice and fresh parsley. Perfect as a hearty vegetarian main course or a versatile side dish, it’s quick to prepare in just 35 minutes, making it a go-to for weeknight dinners. Optional grated Parmesan adds a touch of indulgence, while the recipe’s vibrant ingredients and earthy garlic flavor provide a wholesome, Mediterranean-inspired experience. Perfect for those seeking healthy, easy, and satisfying meals!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Zucchini, diced
- 1 medium Red bell pepper, diced
- 1 large Carrot, diced
- 1 cup Cherry tomatoes, halved
- 3 cups Vegetable broth
- 2 tablespoons Lemon juice
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional), grated
Instructions
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
Add the diced zucchini, red bell pepper, and carrot to the skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the halved cherry tomatoes and cook for another 2 minutes until slightly softened.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the cooked orzo to the skillet and stir gently to combine with the vegetables and broth. Let it simmer for 3-4 minutes to absorb the flavors.
Stir in the lemon juice and freshly chopped parsley. Season with salt and black pepper to taste.
If desired, sprinkle grated Parmesan cheese over the top for added richness.
Remove from heat and serve warm as a side dish or main course. Enjoy!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.8 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 964 mg | 21% | |
*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.
