An EASY vegan recipe ready in 30 minutes that makes it easy to eat your veggies while enjoying the comforts of pasta, too!! The lemon and basil make the dish taste fresh and light!!
1poundorzocooked according to package directions and drained
4tablespoonsolive oil for pan + more for finished dishas desired
1medium/large sweet Vidalia oniondiced small
4clovesgarlicpressed or finely minced
one 15-ounce can garbanzo or cannelinni beansdrained and rinsed (I used no salt added)
1medium/large zucchinidiced into half-moons
1medium head broccoli floretsabout 4 to 5 cups
½red bell pepperdiced small
2teaspoonskosher saltplus more as desired
1teaspoonfreshly ground black pepperplus more as desired
1 to 2teaspoonscardamom
pinchcayenne pepperoptional and to taste (does not make it spicy, only enhances flavor)
1teaspoonlemon zestor to taste
¼cuplemon juiceor to taste
⅓cupchiffonaded basilloosely packed
lemon wedgesoptional for garnishing
Instructions
To a very large pot, add the orzo and cook according to package directions. Tip - Add 1 to 2 tablespoons olive oil to the water to prevent orzo from sticking, Drain and return to pot; set aside.
While orzo is cooking, to a separate large skillet add 3 tablespoons olive oil, onions, and cook for about 5 minutes; stir intermittently.
Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
Add the beans, zucchini, broccoli, bell peppers, season evenly with salt, pepper, cardamom, optional cayenne, stir, cover the pot, reduce the heat to medium and allow vegetables to steam for about 5 minutes, or until as tender as desired.
Transfer the beans and vegetables to the pot with the orzo, add the lemon zest, lemon juice, basil, stir to combine, taste and check for seasoning balance. At this point I added 2 additional teaspoons salt, 1 additional teaspoon pepper, and 3 tablespoons of olive oil. This is a very large pot of pasta and vegetables, don't be afraid to season it generously; the olive oil keeps everything from sticking, especially the leftovers.
Optionally garnish with lemon wedges and serve immediately.
Notes
Recipe will keep airtight in the fridge for up to 5 days.