Vegetable Orzo

30 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.” - by AMULHERN

Ingredients

1 cup orzo pasta
2 tablespoons extra virgin olive oil
1/2 red onion, chopped
2 cloves garlic, minced
1 cup chopped carrot
1 small zucchini, quartered and sliced
2 tablespoons balsamic vinegar
salt and pepper to taste
1 lemon, juiced

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Metric US

Original recipe yields 4 servings

Directions

Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Nutrition

Amount Per Serving (4 total)

Calories
295 cal
15%

Fat
8.2 g
13%

Carbs
48.6 g
16%

Based on a 2,000 calorie diet

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Reviews (30)

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KEZ

May. 10, 2007

"I actually made this as a main dish for my daughter. I added in some basil and oregano and only used the juice of half a very large lemon. I also sprinkled some parm over it just before serving. My da..." See moreughter liked this and said she would definitely eat it again but did say she would like a little less lemon juice next time. Thanks."

SOUP LOVER

Jun. 26, 2006

"This recipe has it all. Great taste, low fat, easy to prepare, ingredients most cooks would have on hand, and colorful in appearance. You could easily substitute other vegetables. Thanks for a grea..." See moret recipe!"