Description
A fresh and colorful pasta dish featuring orzo and seasonal vegetables.
Ingredients
Scale
- 1 cup orzo
- 2 cups vegetable broth
- 1 cup bell peppers, chopped
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup peas
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
- Fresh basil for garnish
Instructions
- In a pot, bring vegetable broth to a boil.
- Add orzo and cook for about 8-10 minutes until al dente.
- In a skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add bell peppers, zucchini, and cherry tomatoes. Cook until tender.
- Stir in peas and cooked orzo. Mix well.
- Season with salt and pepper.
- Garnish with fresh basil before serving.
Notes
- Feel free to add your favorite vegetables.
- This dish can be served warm or cold.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Orzo Primavera, vegetable pasta, Italian dish