One-Pan Pesto Orzo with Zucchini and Peas

One-Pan Pesto Orzo with Zucchini and Peas is a quick, flavorful, and light dish that’s perfect for busy weeknights. The creamy pesto sauce, combined with tender orzo, zucchini, and peas, creates a fresh, comforting meal without much hassle. The best part? It all cooks in one pan, making cleanup a breeze! This dish is a delicious balance of flavors, and it’s so easy to make.

Why You’ll Love This Recipe

What I love about this One-Pan Pesto Orzo with Zucchini and Peas is how simple and satisfying it is. The pesto sauce gives the orzo a rich, aromatic flavor, while the zucchini and peas add freshness and a little sweetness to the dish. The orzo soaks up the pesto perfectly, creating a creamy and comforting dish that feels indulgent, but is actually light and healthy. It’s a one-pan meal that’s perfect for a quick dinner, meal prep, or a side dish to accompany any protein.

Ingredients

• 1 cup orzo pasta

• 1 tablespoon olive oil

• 2 medium zucchinis, diced

• 1 cup frozen peas

• 1/2 cup pesto (store-bought or homemade)

• 1/2 cup low-sodium vegetable or chicken broth

• Salt and pepper, to taste

• Fresh Parmesan cheese, grated (optional, for garnish)

• Fresh basil, chopped (optional, for garnish)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Orzo:

• Heat a large skillet over medium heat and add the olive oil. Once heated, add the orzo and sauté for 1-2 minutes to toast it lightly.

• Add 2 cups of water and a pinch of salt to the pan. Bring to a boil, then reduce the heat to low and let the orzo simmer for about 8-10 minutes, or until the water is absorbed and the orzo is cooked al dente. Stir occasionally to prevent the orzo from sticking to the pan.

2. Sauté the Zucchini:

• While the orzo is cooking, in another pan or the same skillet, add a little extra olive oil if needed and sauté the diced zucchini over medium heat for 3-4 minutes, until it’s tender and slightly golden.

• Add the peas and cook for another 2 minutes, until they’re heated through.

3. Combine the Ingredients:

• Once the orzo is cooked, stir in the sautéed zucchini and peas. Pour in the pesto and vegetable broth, then mix everything together to coat the orzo and vegetables in the sauce.

• Season with salt and pepper to taste, and let everything simmer together for another 2-3 minutes, allowing the pesto sauce to thicken slightly.

4. Serve:

• Once everything is combined and heated through, serve the pesto orzo in bowls. Garnish with freshly grated Parmesan cheese and chopped basil, if desired.

Servings and Timing

This recipe serves about 4 people. It takes about 10 minutes to prep, 15 minutes to cook the orzo, and another 5 minutes to combine everything, so the total time is around 30 minutes. It’s perfect for a quick and easy weeknight dinner!

Variations

• Add Protein: I can add grilled chicken, shrimp, or chickpeas to this dish for extra protein. Just cook the protein separately and stir it into the orzo mixture at the end.

• More Veggies: I can add other vegetables like bell peppers, spinach, or cherry tomatoes for more color and nutrition. Just sauté them along with the zucchini for a little extra flavor.

• Spicy Kick: If I like a little spice, I can sprinkle red pepper flakes over the finished dish or mix a bit of chili paste into the pesto before adding it to the orzo.

• Vegan Version: For a vegan version, I can use dairy-free pesto and skip the Parmesan cheese or use a dairy-free cheese alternative.

Storage/Reheating

Leftover One-Pan Pesto Orzo with Zucchini and Peas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I can microwave it or warm it up in a skillet with a splash of water or vegetable broth to loosen up the sauce.

FAQs

Can I make this dish ahead of time?

Yes, I can make this dish ahead of time and store it in the refrigerator for up to 3 days. It’s great for meal prep, and the flavors will actually deepen and improve after sitting for a bit.

Can I use a different type of pasta?

Yes! If I don’t have orzo, I can use another type of small pasta, like farfalle (bowtie pasta), fusilli, or penne. Just adjust the cooking time according to the pasta used.

Can I use homemade pesto?

Absolutely! Homemade pesto works wonderfully in this recipe, and it adds even more fresh flavor. If I’m making my own pesto, I can make it with basil, garlic, Parmesan, pine nuts, and olive oil.

Can I make this dish without peas?

Yes, I can easily leave out the peas and add other vegetables, such as mushrooms, kale, or even broccoli, depending on what I have available.

How can I make this dish creamier?

If I want a creamier texture, I can stir in a few tablespoons of heavy cream or a splash of milk after adding the pesto sauce to the orzo.

Conclusion

One-Pan Pesto Orzo with Zucchini and Peas is a simple, satisfying, and flavorful meal that’s perfect for a quick dinner. The pesto adds so much richness, while the vegetables make it light and refreshing. Plus, the best part is the minimal cleanup—everything cooks in one pan! Whether I’m enjoying it on its own, adding protein, or preparing it for meal prep, this dish is a go-to for a delicious and healthy meal.