Description
A flavorful orzo pasta dish with fresh vegetables, herbs, and a light sauce, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring the vegetable broth to a boil in a medium saucepan.
- Add the orzo pasta and cook according to package instructions, about 8-10 minutes, until al dente.
- In a separate pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sauté until softened, about 3 minutes.
- Add the sliced zucchini and halved cherry tomatoes, cook for another 5 minutes until vegetables are tender.
- Drain the orzo if necessary and combine with the vegetable mixture.
- Season with salt, pepper, and fresh basil.
- Serve hot.
Notes
For a vegan version, ensure the vegetable broth is vegan. Pairs well with grilled chicken or as a standalone dish.
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 8g