Orzo Primavera recipe

All Recipes Best Recipe Side Dish

Ingredients

4 teaspoons kosher salt, divided
1 ⅓ cups uncooked orzo pasta
1 tablespoon olive oil
1 red bell pepper, chopped
1 carrot, cut into thin slices
1 medium onion, chopped
1 tablespoon minced garlic
1 medium zucchini, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
½ cup chicken broth
½ cup tomato sauce
¼ teaspoon ground black pepper
2 tablespoons half-and-half
½ cup grated Parmesan cheese

Nutrition Info

253.2 calories
carbohydrate: 41.3 g
cholesterol: 8.2 mg
fat: 5.7 g
fiber: 3.7 g
protein: 10.4 g
saturatedFat: 2.1 g
servingSize: -
sodium: 1602.7 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a rolling boil, add 2 teaspoons salt. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 11 minutes. Drain.

  2. Heat oil in a skillet over low heat. Add bell pepper and saute for 10 minutes. Increase heat to medium and add carrot, onion, and garlic. Saute until carrot begins to soften, 2 to 3 minutes. Add zucchini and summer squash, cook for 1 minute more. Increase heat to high and add broth, tomato sauce, remaining salt, and pepper. Cook until sauce comes to a simmer, about 5 minutes. Reduce heat to low.

  3. Add orzo to the sauce and mix well. Remove from heat. Stir in half-and-half, followed by Parmesan cheese. Serve hot or at room temperature.

Recipe Yield

6 servings

Recipe Note

Fresh, al dente vegetables and orzo with a creamy tomato and Parmesan sauce makes a fantastic side dish. This primavera is a good base recipe that you can tweak with other seasonal vegetables, or freshen up with fresh lemon juice or white wine.

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