Vegetable Orzo

3.80 (42)
⏱ 30 mins 🍽 ['4', '4 servings'] 🌶 american 🏷 Side dish

This vibrant summer side dish combines al dente orzo pasta with sauteed vegetables including zucchini, carrots, red onion and garlic. The mixture is finished with balsamic vinegar and fresh lemon juice for a bright, flavourful accompaniment that pairs well with many main courses. It's a simple yet satisfying recipe that comes together in about 30 minutes.

Vegetable Orzo

Ingredients

  • 1 cup orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 0.5 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped carrot
  • 1 small zucchini, quartered and sliced
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 1 lemon, juiced

Method

  1. Place a large pot of lightly salted water on to boil. Once boiling, add the orzo and cook until al dente, about 8 to 10 minutes. Drain the pasta and set it aside.
  2. While the orzo cooks, heat the olive oil in a large skillet. Add the chopped onion, minced garlic and carrot, cooking for 2 minutes. Stir in the sliced zucchini and cook for a further 2 minutes. Pour in 1 tablespoon of balsamic vinegar to deglaze the pan. Reduce the heat and season with salt and pepper. Add the drained orzo to the skillet, then mix through the remaining 1 tablespoon of balsamic vinegar and the fresh lemon juice.

Nutrition (per serving)

Calories295 kcal
Fat8 g
Sugars5 g
Protein9 g
Sodium31 mg

Recipe details

CategorySide dish
Cuisineamerican
AuthorAMULHERN