Description
A delicious and hearty one-pot meal featuring orzo pasta and a medley of vibrant fresh vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic and sauté until fragrant.
- Stir in the bell peppers, zucchini, and cherry tomatoes; cook for about 5 minutes until slightly softened.
- Add the orzo, vegetable broth, Italian herbs, salt, and pepper. Stir well to combine.
- Bring to a boil, then cover and reduce heat to a simmer.
- Cook for about 10-12 minutes or until the orzo is cooked through and the liquid has been absorbed.
- Remove from heat, stir in Parmesan cheese if using, and serve warm.
Notes
For a heartier meal, add cooked chicken, shrimp, or chickpeas. Fresh vegetables enhance flavor and texture. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg