Lemon Orzo Primavera

Lemon Orzo Primavera

LitleLisa1 0

"Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo."


30 m {{adjustedServings}} servings 279 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
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  1. 177 Ratings


This was a good and simple recipe and has potential to make for a very colorful presentation but I needed to adjust the cooking times. Maybe it was the pan I used, but after 10 minutes of simmer...

Outstanding! Can I give this recipe 6 stars??? We had this with dinner last night and absolutely LOVED it! The only thing I added was a couple of squeezes of lemon juice from the lemon I had zes...

This was colorful, I'll give it that - and certainly nutritious too, given the addition of the carrots and zucchini. As for flavor, however, if it wasn't for the lemon flavor there wouldn't be m...