Lemon Basil Veggie Orzo

Name: Lemon Basil Veggie Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1 pound orzo; 4 tablespoons olive oil for pan + more for finished dish; 1 medium/large sweet Vidalia onion; 4 cloves garlic; one 15-ounce can garbanzo or cannelinni beans; 1 medium/large zucchini; 1 medium head broccoli florets; ½ red bell pepper; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 to 2 teaspoons cardamom; pinch cayenne pepper; 1 teaspoon lemon zest; ¼ cup lemon juice; ⅓ cup chiffonaded basil; Lemon wedges

User Reviews

4.8

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
341 kcal
Course
Main Course, Lunch
Cuisine
Italian

Lemon Basil Veggie Orzo

Jade Rice

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🥦🍋🧄 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!!

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Ingredients

Servings

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

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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 Information

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Serving 1 Calories 341kcal (17%) Carbohydrates 55g (18%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Sodium 660mg (28%) Fiber 9g (36%) Sugar 10g (20%)