One Pan Lemon Orzo Pasta

In today's fast-paced world, finding a meal that is both quick to prepare and healthy can often feel like a daunting task. Enter the One Pan Lemon Orzo Pasta—a delightful dish that perfectly balances convenience with flavor. This recipe is not only a hearty option for busy weeknights but also a vibrant, nourishing meal that the whole family will enjoy. The beauty of this dish lies in its simplicity, as it combines fresh ingredients and zesty flavors into a single pan, making cleanup a breeze.

Looking for a quick and healthy meal? Try this One Pan Lemon Orzo Pasta! Packed with vibrant veggies, zesty lemon, and the option to add Parmesan cheese, this dish is as easy as it is delicious. Perfect for busy weeknights, it combines fresh ingredients all in one pan, making cleanup a breeze. Customize it to your taste for a nutritious dinner that the whole family will love! #OrzoPasta #OnePanMeal #HealthyEating #QuickRecipes #WeeknightDinner

Print Recipe Pin Recipe

Ingredients

1 cup orzo pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium zucchini, diced

1 red bell pepper, diced

2 cups vegetable broth

1 lemon (zest and juice)

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup spinach leaves, roughly chopped

½ cup cherry tomatoes, halved

¼ cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish

Instructions

Heat the Olive Oil: In a large skillet or pan over medium heat, add the olive oil. Allow it to heat for about 30 seconds.

Sauté Aromatics: Add the chopped onion to the pan and sauté for about 3-4 minutes until translucent. Then add the minced garlic and sauté for an additional minute until fragrant.

Cook the Vegetables: Add the diced zucchini and red bell pepper to the pan. Cook for about 5 minutes until the vegetables are tender.

Add Orzo and Broth: Stir in the orzo pasta along with the vegetable broth, lemon juice, lemon zest, oregano, salt, and black pepper. Bring the mixture to a boil.

Simmer: Once boiling, reduce the heat to a simmer. Cover the pan and let it cook for about 10-12 minutes, stirring occasionally until the orzo is cooked al dente and most of the liquid has been absorbed.

Add Spinach and Tomatoes: Once the orzo is cooked, stir in the chopped spinach and halved cherry tomatoes. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Finish and Serve: If desired, stir in the grated Parmesan cheese for added creaminess. Remove from heat, garnish with fresh basil leaves, and serve warm.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4