Lemon Basil Veggie Orzo
User Reviews
4.8
36 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
341 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Lemon Basil Veggie Orzo
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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
- 1 pound orzo cooked according to package directions and drained
- 4 tablespoons olive oil as desired, for pan and more for finished dish
- 1 vidalia onion diced small, medium/large, sweet
- 4 cloves garlic pressed or finely minced
- garbanzo beans drained and rinsed (I used no salt added, or cannelinni beans, one 15-ounce can
- 1 zucchini diced into half-moons, medium to large size
- 1 broccoli about 4 to 5 cups, medium head, florets
- ½ red bell pepper diced small
- 2 teaspoons kosher salt plus more as desired
- 1 teaspoon black pepper plus more as desired, freshly ground
- 1 to 2 teaspoons cardamom
- pinch cayenne pepper optional and to taste (does not make it spicy, only enhances flavor)
- 1 teaspoon lemon or to taste, zest
- ¼ cup lemon juice or to taste
- ⅓ cup basil loosely packed, chiffonaded
- lemon optional for garnishing, wedges
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
Show Details
Serving
1
Calories
341kcal
(17%)
Carbohydrates
55g
(18%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
7g
(41%)
Sodium
660mg
(28%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 341kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Sodium | 660mg | 28% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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