Description

Lemon Garlic Orzo with Veggies is a bright and refreshing dish that captures the essence of summer. Perfectly cooked orzo pasta is tossed with sautéed garlic and a colorful medley of seasonal vegetables, all enhanced by zesty lemon juice. This easy-to-make recipe is ideal for busy weeknights or leisurely weekends, offering a satisfying meal that looks as good as it tastes.

Ingredients

Scale

2 cups orzo pasta
4 cloves fresh garlic, minced
2 tbsp olive oil
1/4 cup freshly squeezed lemon juice
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1 cup bell peppers, diced (any color)
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Cook the orzo pasta in a large pot of salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic for about 1 minute until fragrant.
Add zucchini, cherry tomatoes, and bell peppers to the skillet. Stir-fry for approximately 5 minutes until veggies are tender but still crisp. Season with salt and pepper.
Combine cooked orzo with the sautéed veggies in the skillet. Pour in freshly squeezed lemon juice and gently toss to coat everything evenly.
Remove from heat and sprinkle grated Parmesan cheese on top. Toss again gently to distribute the cheese.
Serve warm on plates or in bowls, garnished with additional lemon zest if desired.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 395
Sugar: 4g
Sodium: 220mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 12g
Cholesterol: 10mg

Keywords: - Customize your vegetable selection based on what you have available—spinach or asparagus are great additions. - For extra protein, consider adding grilled chicken or chickpeas.