Description
Pesto Orzo and Vegetables is a quick and tasty dish that combines orzo pasta with fresh vegetables and pesto for a delightful meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup pesto (store-bought or homemade)
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Parmesan cheese for serving (optional)
Instructions
- In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced zucchini and bell pepper, sautéing for about 5 minutes until they begin to soften.
- Add the cherry tomatoes and spinach to the skillet, cooking for an additional 2-3 minutes until the spinach wilts and the tomatoes are slightly blistered.
- Stir in the cooked orzo and pesto, mixing well to combine all the ingredients. Season with salt and pepper to taste.
- Remove from heat and serve warm, garnished with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Notes
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This dish can be served warm or cold, making it a great option for meal prep.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- 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: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg