Description
Indulge in this delightful orzo dinner recipe where tender orzo pasta meets a creamy sauce enriched with vibrant vegetables and aromatic herbs. Perfect for family dinners or quick weeknight meals, this dish is not only satisfying but also visually appealing. In just 30 minutes, you can create a comforting meal that promises to please your palate and create lasting memories around the table.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons extra virgin olive oil
- 2 cloves fresh garlic, minced
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 2 cups fresh spinach
- 2 cups low-sodium vegetable broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by chopping the vegetables into bite-sized pieces.
- Bring a large pot of salted water to boil and add the orzo. Cook according to package instructions until al dente (approximately 8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about one minute until fragrant.
- Add the chopped bell peppers and zucchini; sauté for around five minutes until softened but still crunchy.
- Stir in the cooked orzo along with enough vegetable broth to coat everything generously. Season with oregano, salt, and pepper to taste.
- Remove from heat and mix in the grated Parmesan cheese until melted and creamy. Serve hot, garnished with additional Parmesan if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 8mg
Keywords: Customize by adding proteins like grilled chicken or shrimp for added heartiness. Mix in other vegetables such as cherry tomatoes or broccoli for extra nutrition. Store leftovers in an airtight container for up to three days; reheat with a splash of broth for moisture retention.