Ingredients
Scale
- 1 cup orzo pasta
- 2 tbsp olive oil
- 1 cup diced bell peppers
- 1 cup zucchini, cubed
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper, to taste
Instructions
- Cook orzo in boiling salted water until al dente (8–10 minutes). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté bell peppers, zucchini, and cherry tomatoes for about 5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add cooked orzo, lemon zest, and juice. Toss well to combine.
- Sprinkle with Parmesan (if using) and season with salt and pepper.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Customize the veggie mix with seasonal produce.
- For protein, add grilled chicken or chickpeas.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean