Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 cup diced bell peppers
- 1 cup zucchini, cubed
- 1 cup cherry tomatoes, halved
- 3 cloves fresh garlic, minced
- Zest and juice of 1 lemon
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Cook the orzo in boiling salted water until al dente (8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté bell peppers, zucchini, and cherry tomatoes for about 5 minutes until softened.
- Stir in minced garlic; cook for an additional minute until fragrant.
- Add the cooked orzo, lemon zest, and lemon juice to the skillet. Toss well to combine.
- Sprinkle with Parmesan cheese (if using) and season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Customize the vegetable mix based on your preferences or seasonal availability.
- For added protein, consider including grilled chicken or chickpeas.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (280g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg