Vegetable Orzo Pasta Recipe
A refreshing orzo pasta tossed with sautéed vegetables, finished with garlic and a splash of lemon. Perfect for any meal or occasion!
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Why I Love This Vegetable Orzo Pasta
There’s something incredibly satisfying about a bowl of orzo that’s loaded with fresh veggies and just the right amount of bright flavor. Whenever I’m looking for a meal that’s light but still leaves me fueled, this vegetable orzo is at the top of my list.
It’s a dish that really lets you get creative. Don’t have zucchini on hand? Swap it for eggplant or mushrooms. Feel like dialing up the flavor? Add some sun-dried tomatoes, or go for a creamy finish with crumbled feta.
When I want a meal that hits all the right notes—quick to prepare, easy to customize, and solid nutrition—this is what comes together on my stovetop.
A few ways I like to enjoy it:
- as a light main course with a crisp green salad
- chilled for meal prep or lunch
- as a side for a grill night — goes great next to veggie skewers
If you love meals that are as bright as they are satisfying, this one is definitely for you.
Vegetable Orzo Pasta
Tender orzo tossed with colorful sautéed vegetables, seasoned with garlic and lemon for a fresh, light vegetarian meal.
Ingredients
Instructions
- 1
In a large pot of boiling salted water, cook the orzo according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3–4 minutes until softened.
- 3
Stir in the diced zucchini and cook for another 2–3 minutes. Add the fresh spinach and garlic, cooking until the spinach wilts.
- 4
Add the cooked orzo to the skillet with the vegetables. Season with salt, pepper, and lemon juice. Toss everything together until well combined and heated through.
- 5
Garnish with fresh parsley if desired and serve warm.
Notes
Use other seasonal vegetables like cherry tomatoes, asparagus, or mushrooms for variety.
For a protein boost, serve with chickpeas or white beans.
For gluten-free, use gluten-free orzo or small pasta.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Yes, this dish can be prepared in advance and stored in the refrigerator for up to 3 days. It tastes great served either warm or chilled.
You can swap in seasonal vegetables such as cherry tomatoes, asparagus, broccoli, mushrooms, or eggplant. Use what you have and enjoy!
As written, this recipe is vegan if you don’t use cheese for garnish. Always check your orzo pasta, but it’s usually egg-free.
You can substitute gluten-free orzo or small gluten-free pasta to make this dish gluten-free. Just follow the package instructions for cooking time.
Store any leftovers in an airtight container in the refrigerator. It will keep well for 2–3 days and can be enjoyed cold or reheated.
