Name: Veggie-Packed Orzo Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup dry orzo pasta; 1 tablespoon olive oil; 1 small red onion, diced; 2 cloves garlic, minced; 1 medium zucchini, diced; 1 cup cherry tomatoes, halved; 1/2 cup frozen peas; 1 cup baby spinach; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; Salt and pepper to taste; 2 cups vegetable broth; 1/4 cup grated parmesan or vegan alternative (optional); Juice of 1/2 lemon; Fresh parsley, chopped (for garnish)

A colorful, comforting, and wholesome one-pan orzo dish, this recipe is my go-to for a quick, flavorful meal that doesn’t sacrifice nutrition. Packed with fresh vegetables, tender orzo, and a hint of lemony brightness, it’s creamy without the need for heavy sauces. Whether I’m cooking up a weeknight dinner or prepping lunch ahead of time, this skillet delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup dry orzo pasta

1 tablespoon olive oil

2 cloves garlic, minced

1 small red onion, diced

1 medium zucchini, diced

1/2 cup frozen peas

1 cup cherry tomatoes, halved

1 cup baby spinach

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

Salt and pepper to taste

2 cups vegetable broth

1/4 cup grated parmesan or vegan alternative (optional)

Juice of 1/2 lemon

Fresh parsley, chopped (for garnish)

Directions

I start by heating olive oil in a large skillet over medium heat. Once warm, I add the diced onion and sauté it for about 3–4 minutes until it softens.

Next, I stir in the minced garlic and let it cook for another 30 seconds until fragrant.

I toss in the zucchini, cherry tomatoes, peas, oregano, basil, and a pinch of salt and pepper. This cooks for about 4–5 minutes, and I stir occasionally to make sure the vegetables soften evenly.

Then I add the dry orzo directly into the skillet and toast it for 1–2 minutes to build a nutty base.

I pour in the vegetable broth, stir well, and bring everything to a simmer.

I reduce the heat, cover the skillet, and let it cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

I stir in the spinach and let it wilt with the heat.

Once off the heat, I mix in lemon juice and parmesan (if I’m using it).

I finish it off with a garnish of fresh parsley and serve it warm.

Servings and timing

This recipe makes 4 servings and takes a total of 30 minutes to prepare — 10 minutes for prep and 20 minutes for cooking. Each serving comes in at approximately 290 kcal, making it a light yet satisfying meal option.

Variations

I swap zucchini for bell peppers or mushrooms when I want a different flavor profile.

To make it fully vegan, I use nutritional yeast or my favorite vegan parmesan alternative.

For extra protein, I stir in canned chickpeas or white beans along with the orzo.

If I want it spicier, I sprinkle in some red pepper flakes during the sauté step.

I sometimes use kale or arugula instead of spinach for a different leafy green touch.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of broth or water to loosen it up and warm it gently on the stovetop or in the microwave. It still tastes great the next day, and the flavors deepen even more.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, I’ve used small pasta shapes like ditalini or couscous, but I adjust the liquid and cooking time accordingly to match the pasta’s needs.

Can I make this dish ahead of time?

Absolutely. I often prepare it a day in advance and store it in the fridge. The flavors meld even more overnight, making leftovers taste even better.

Is this dish freezer-friendly?

I don’t recommend freezing it since the texture of orzo can become mushy when thawed. It’s best enjoyed fresh or refrigerated for a few days.

What can I use instead of vegetable broth?

If I’m out of broth, I dissolve a bouillon cube in hot water or use lightly salted water. It’s not quite the same depth of flavor, but it works in a pinch.

Can I add meat or seafood to this dish?

Definitely. I sometimes stir in cooked chicken, shrimp, or even sausage for a heartier meal, but I do it at the end so the proteins don’t overcook.

Conclusion

This veggie-packed orzo skillet has become a staple in my kitchen for good reason — it’s simple, nourishing, and endlessly adaptable. Whether I need a quick dinner, a plant-based option, or a comfort meal with minimal cleanup, this recipe checks all the boxes. I love how it lets me enjoy seasonal vegetables in a creamy, satisfying way without the fuss.

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