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One -pan Orzo with summer vegetables

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Cook Time 25 minutes
Servings 4

Ingredients
  

  • 2 cups orzo pasta
  • 2 tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 1 medium zucchini diced
  • 1 cup cherry tomatoes halved
  • 2 cups vegetable stock
  • ½ cup water
  • 2 cups baby spinach
  • 1 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • juice and zest of 1 lemon
  • ½ cup grated Parmesan cheese optional
  • Fresh basil chopped (for garnish)

Instructions
 

  • Sauté:In a large deep skillet or sauté pan, heat olive oil over medium heat. Add garlic and onion. Cook for 5 minutes until soft and translucent .
  • Add Tomatoes, zucchini  & Orzo:Stir in cherry tomatoes,  zucchini  and orzo. Cook 1–2 minutes, stirring often, to toast the orzo slightly.
  • Simmer:Add broth and water, bring to a boil, then reduce heat to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
  • Finish:Stir in spinach and cook 1–2 minutes until wilted. Add lemon zest, juice, and Parmesan if using. Season with salt, pepper, and red pepper flakes to taste.
  • Serve: Garnish with fresh basil and a drizzle of olive oil. Serve warm.