Go Back
Plate of easy lemon orzo pasta with zucchini and peas

Lemon Orzo with Zucchini

A vibrant and nourishing dish featuring orzo pasta, fresh zucchini, and a zingy lemon flavor, perfect for summer dining and gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 350 kcal

Ingredients
  

Vegetables and Base

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, grated
  • 2 medium zucchini, grated (about 3 cups or 400 g)
  • 1 cup orzo pasta Can replace with whole wheat or other small pasta.
  • 2.5 cups vegetable broth Add more if necessary.
  • 1 cup frozen peas
  • 3 cups baby spinach, packed
  • 1 lemon (grated zest + 1 to 2 tablespoons of juice)

Finishing Touches

  • ⅓ cup parmesan cheese Or substitute with non-dairy cheese or nutritional yeast.
  • ½ teaspoon salt + black pepper to taste
  • 1 tablespoon butter (optional) Use non-dairy butter if desired.
  • 1 handful fresh mint (optional) Can substitute with basil.

Instructions
 

Preparation

  • Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
  • Add the chopped yellow onion and a pinch of salt; sauté for 2-3 minutes until softened.
  • Stir in the grated garlic and zucchini, cooking for an additional 2 minutes.

Cooking Orzo

  • Add 1 cup of orzo pasta to the skillet, tossing to coat it in the oil.
  • Toast for about 1 minute while stirring.
  • Pour in 2½ cups of vegetable broth, bring it to a boil, then reduce heat and let it simmer for 6-8 minutes, stirring occasionally until the orzo is tender and has absorbed most of the broth.

Adding Greens and Finishing

  • Stir in 1 cup of frozen peas and 3 packed cups of baby spinach.
  • Add the zest of 1 lemon along with 1 to 2 tablespoons of its juice.
  • Cook for an additional minute until the spinach is wilted.
  • Turn off the heat and mix in ⅓ cup of parmesan and 1 tablespoon of butter if using, stirring until creamy.
  • Season with salt and black pepper to taste.
  • Spoon the orzo into bowls and top with extra cheese, lemon zest, and fresh herbs.

Notes

For a complete meal, consider pairing with a light green salad or grilled chicken. This dish keeps well in the fridge for up to 3 days and can be frozen for 2-3 months.
Keyword Easy Meals, Lemon Orzo, Summer Recipes, Vegetarian, Zucchini