Description
A wholesome and colorful one-pan orzo dish packed with fresh vegetables, herbs, and a bright touch of lemon. Creamy without heavy sauces and easy to adapt for vegan or vegetarian diets.
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)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced red onion and sauté for 3–4 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add zucchini, cherry tomatoes, peas, oregano, basil, salt, and pepper. Cook for 4–5 minutes, stirring occasionally.
- Add dry orzo and toast for 1–2 minutes.
- Pour in vegetable broth, stir, and bring to a simmer.
- Reduce heat, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in spinach and cook until wilted.
- Remove from heat and mix in lemon juice and parmesan (if using).
- Garnish with chopped parsley and serve warm.
Notes
Use bell peppers or mushrooms instead of zucchini for variation.
Make it vegan by using nutritional yeast or a vegan parmesan alternative.
Add chickpeas or white beans for extra protein.
Add red pepper flakes for a spicy kick.
Swap spinach for kale or arugula as desired.
Store leftovers in the fridge for up to 4 days. Reheat with a splash of water or broth.
Not freezer-friendly due to orzo texture changes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
