Description
A light and flavorful dish made with orzo pasta and mixed vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until translucent.
- Add bell peppers and zucchini, cook for 5 minutes.
- Stir in orzo and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Add cherry tomatoes and basil, stir well.
- Season with salt and pepper.
- Serve warm.
Notes
- Feel free to add other vegetables of your choice.
- This dish can be served hot or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Veggie Orzo, Orzo Pasta, Vegetable Dish, Healthy Recipe