Description
One-Pan Pesto Orzo with Zucchini and Peas is a quick, fresh, and flavorful dish made with tender orzo, sautéed zucchini, and sweet peas in a creamy pesto sauce. It’s an easy one-pan meal perfect for busy weeknights or light, comforting dinners.
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
- 2 cups water
- Salt and pepper, to taste
- Fresh Parmesan cheese, grated (optional, for garnish)
- Fresh basil, chopped (optional, for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat. Add orzo and sauté for 1-2 minutes to toast lightly.
- Add 2 cups water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 8-10 minutes until orzo is al dente and water is absorbed. Stir occasionally.
- Add a little extra oil if needed, then sauté zucchini in the same pan for 3-4 minutes until tender. Add peas and cook another 2 minutes.
- Stir in pesto and broth. Mix everything well and simmer for 2-3 minutes until sauce thickens slightly.
- Season with salt and pepper. Serve hot, garnished with Parmesan and basil if desired.
Notes
- Add grilled chicken, shrimp, or chickpeas for protein.
- Try other vegetables like spinach, bell peppers, or tomatoes.
- Make it vegan with dairy-free pesto and cheese.
- Add red pepper flakes or chili paste for heat.
- Use homemade pesto for a fresher flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 5mg
