Vegetable Orzo with Lemon Herb Seasoning
Brighten up your dinner table with this refreshing and flavor-packed Vegetable Orzo with Lemon Herb Seasoning! This vibrant dish combines tender orzo pasta with a medley of sautéed vegetables, including zucchini, red bell peppers, and juicy cherry tomatoes, all simmered to perfection in a savory vegetable broth. Infused with the zesty freshness of lemon juice and zest, and topped with fragrant parsley and basil, this recipe is a delightful balance of hearty and light. Ready in just 30 minutes, it’s perfect for busy weeknights or elegant gatherings. Serve it as a satisfying vegetarian main or a zesty side dish, and elevate it further with a sprinkle of grated Parmesan cheese. Packed with wholesome ingredients and bursting with Mediterranean-inspired flavors, this dish is a true crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Cherry tomatoes, halved
- 3 cups Vegetable broth
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Bring a medium pot of water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing for 2–3 minutes until fragrant and translucent.
Stir in the red bell pepper and zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cherry tomatoes to the skillet and cook for another 2 minutes, allowing them to soften slightly.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 2–3 minutes, allowing the flavors to meld.
Stir the cooked orzo into the skillet, ensuring it is evenly coated with the vegetable mixture.
Add the lemon juice, lemon zest, parsley, basil, salt, and black pepper. Toss everything together until well combined.
Taste and adjust the seasoning as necessary. If desired, sprinkle with grated Parmesan cheese before serving.
Serve warm as a main dish or as a side to your favorite protein. Enjoy!
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 306.9 g | 112% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 34.0 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2762 mg | 59% | |
*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.
