Hey y’all! If you’re searching for a vibrant, healthy, and ultra-satisfying meal, this Veggie Orzo recipe is about to become your new favorite. With its tender pasta, colorful veggies, and a touch of zesty seasoning, it’s the ideal side or meatless main for potlucks, weeknights, or meal prep lunches. Ready to make something delicious? Let’s get cooking!
Why You'll Love This Veggie Orzo Recipe
- It’s a one-pan meal, making cleanup a breeze.
- Packed with wholesome, nutrient-rich veggies for a nourishing boost.
- The creamy texture and bright flavors are super family-friendly.
- It works equally well as a main dish or flavorful side.
- Customizable—swap in your favorite vegetables or add protein!
Veggie Orzo Ingredients
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 ½ cups vegetable broth
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- ⅓ cup grated Parmesan cheese (or vegan alternative)
- ¼ cup chopped fresh parsley
- Salt and pepper, to taste
- Lemon wedges, for serving
How to Make Veggie Orzo – Step-by-Step Instructions
1. Sauté Aromatics and Veggies
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring often, for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds until fragrant.
2. Cook the Vegetables
Add bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 5 minutes, stirring occasionally, until the veggies are just tender and the tomatoes begin to break down.
3. Toast and Simmer the Orzo
Pour the orzo pasta into the skillet, stirring to coat it in the olive oil and veggie mixture. Toast for 1–2 minutes. Pour in the vegetable broth, oregano, and red pepper flakes. Bring to a simmer, cover, reduce heat to low, and cook for 8–10 minutes, stirring occasionally, until orzo is al dente and most liquid is absorbed.
4. Finish the Veggie Orzo
Remove the skillet from heat. Stir in grated Parmesan and chopped parsley. Season with salt and pepper. Serve warm with lemon wedges on the side for a fresh finish.
Notes for the Best Veggie Orzo
- Use a nonstick skillet to reduce sticking and make cleanup easy.
- For extra creaminess, add a splash of milk or a dollop of soft cheese as the orzo finishes cooking. See more tips on how to cook orzo perfectly.
- Choose seasonal vegetables for freshness and best flavor.
Veggie Orzo Variations
- Greek-Style Veggie Orzo: Add crumbled feta, olives, and fresh dill.
- Protein-Packed: Stir in chickpeas or diced grilled chicken for extra staying power.
- Spicy Southwestern: Swap zucchini for corn and toss in black beans and a dash of cumin.
Required Equipment for Veggie Orzo
- Large nonstick skillet or sauté pan with lid
- Cutting board and sharp knife
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
Veggie Orzo Storage Instructions
Let leftover Veggie Orzo cool completely before storing in an airtight container. Refrigerate for up to 4 days. To reheat, add a splash of vegetable broth or water and warm gently on the stove or in the microwave until hot, stirring occasionally. Freezing is not recommended due to pasta’s texture.
Serving & Pairing Ideas for Veggie Orzo
- Serve as a main dish with a crisp green salad and rustic bread.
- Pair alongside grilled fish, chicken, or tofu for a heartier meal.
- Enjoy with a glass of light white wine, like Pinot Grigio.
Pro Tips for Perfect Veggie Orzo
- For a silkier finish, stir in the Parmesan off heat to prevent clumping (properly grated cheese makes all the difference!).
- Dice vegetables uniformly so they cook evenly with the orzo.
- Finish with a squeeze of fresh lemon juice to bring all the flavors together. For more on nutrition, see zucchini health benefits.
Veggie Orzo FAQ
- Can I use whole wheat orzo?
- Absolutely! Whole wheat orzo works great—just check the package for cooking time adjustments.
- How can I make Veggie Orzo vegan?
- Simply swap Parm for your favorite plant-based cheese or nutritional yeast.
- Is Veggie Orzo gluten-free?
- Use gluten-free orzo (widely available online or at health food stores) to make this recipe gluten-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
- 1 cup dry orzo pasta
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, chopped
- ½ cup baby spinach
- 2 cloves garlic, minced
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
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1Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.
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2In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
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3Add zucchini and bell pepper to the skillet. Cook for 4-5 minutes until vegetables start to soften.
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4Stir in cherry tomatoes and cook for another 3 minutes until tomatoes begin to burst.
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5Add the drained orzo and baby spinach to the skillet. Toss together and cook for 2-3 minutes until spinach wilts and everything is combined.
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6Remove from heat. Stir in Parmesan cheese, season with salt and black pepper to taste. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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