Lemon Basil Veggie Orzo
🥦🍋 An EASY 30 minute meal that makes it easy to eat your vegetables while still enjoying the comfort of pasta. Fresh lemon and basil add bright flavor, while the orzo and vegetables make it hearty and satisfying!
Servings: 8
Calories: 341cal
Equipment
Ingredients
- 1 pound orzo cooked according to package directions and drained
- 4 tablespoons olive oil for pan + more for finished dish as desired
- 1 medium/large sweet Vidalia onion diced small
- 4 cloves garlic pressed or finely minced
- one 15-ounce can garbanzo or cannelinni beans drained and rinsed (I used no salt added)
- 1 medium/large zucchini diced into half-moons
- 1 medium head broccoli florets about 4 to 5 cups
- ½ red bell pepper diced small
- 2 teaspoons kosher salt plus more as desired
- 1 teaspoon freshly ground black pepper plus more as desired
- 1 to 2 teaspoons cardamom
- pinch cayenne pepper optional and to taste (does not make it spicy, only enhances flavor)
- 1 teaspoon lemon zest or to taste
- ¼ cup lemon juice or to taste
- ⅓ cup chiffonaded basil loosely packed
- lemon wedges optional 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.
Nutrition
Serving: 1 | Calories: 341cal | Carbohydrates: 55g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 660mg | Fiber: 9g | Sugar: 10g
