Description
Orzo Primavera is a quick and delicious veggie dish that combines orzo pasta with fresh vegetables for a colorful and healthy meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, and asparagus, and sauté for 5-7 minutes, or until the vegetables are tender.
- Stir in the cherry tomatoes and garlic, cooking for an additional 2-3 minutes until the tomatoes begin to soften.
- Add the cooked orzo to the skillet, tossing to combine with the vegetables. If desired, sprinkle in red pepper flakes for a bit of heat.
- Remove from heat and stir in fresh basil, grated Parmesan cheese, salt, and pepper to taste. Serve warm.
Notes
- For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.
- This dish can be served warm or at room temperature.
- Feel free to add other seasonal vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 5mg