Easy Lemon Garlic Orzo with Veggies – Quick Mediterranean Summer Pasta
Lemon Garlic Orzo with Veggies is a vibrant Mediterranean-inspired dish packed with fresh vegetables, zesty lemon, and aromatic garlic. It’s light, colorful, and perfect for a quick 30-minute meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons 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.
- Heat olive oil in a large skillet over medium heat.
- Sauté bell peppers, zucchini, and cherry tomatoes for about 5 minutes until softened.
- Add garlic and cook for 1 more minute until fragrant.
- Add cooked orzo, lemon zest, and lemon juice. Toss well to combine.
- Sprinkle with Parmesan cheese if using, then season with salt and pepper.
- Serve warm, optionally garnished with fresh herbs.
Notes
- Customize vegetables based on what’s in season.
- Add chickpeas or grilled chicken for extra protein.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (280g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg