Recipes › Main Course › Vegetable Orzo Recipe

Vegetable Orzo Recipe

Recipe by Pedro M. A. Neves

This vibrant Vegetable Orzo is a light yet satisfying Italian pasta dish showcasing seasonal vegetables tossed with tender rice-shaped pasta, garlic, and fresh herbs. It celebrates the simplicity of Italian home cooking, where quality ingredients and proper technique create a naturally wholesome main course. Quick enough for weeknight dinners yet elegant enough to serve guests.

Ingredients

• 320g orzo pasta
• 2 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 200g cherry tomatoes, halved
• 150g fresh green beans, cut into 2cm pieces
• 1 small red onion, finely diced
• 4 cloves garlic, minced
• 60ml extra virgin olive oil
• 250ml vegetable broth
• 15g fresh basil, chopped
• 10g fresh parsley, chopped
• 30g grated Pecorino Romano cheese
• Salt and black pepper to taste
• 1 lemon, zested and halved

Instructions

1. Bring a large pot of salted water to a boil. Add orzo pasta and cook until al dente, about 9-10 minutes, stirring occasionally. Drain and set aside.

2. While pasta cooks, heat 45ml of olive oil in a large skillet over medium heat. Add diced red onion and cook for 2 minutes until softened.

3. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.

4. Add the diced zucchini, both bell peppers, and green beans to the skillet. Sauté for 6-7 minutes over medium-high heat, stirring occasionally, until vegetables are tender-crisp.

5. Pour in the vegetable broth and bring to a gentle simmer. Cook for 3 minutes, allowing the flavors to meld.

6. Add the cooked orzo pasta and halved cherry tomatoes to the skillet. Toss everything together over medium heat for 2 minutes until the pasta absorbs some of the liquid.

7. Remove from heat and drizzle with remaining 15ml of olive oil. Add lemon zest, fresh basil, and parsley. Toss gently to combine.

8. Taste and adjust seasoning with salt, black pepper, and a squeeze of fresh lemon juice. Divide among serving bowls.

9. Top each serving with grated Pecorino Romano cheese and serve immediately while warm.

Substitutions

• Replace green beans with 150g of fresh asparagus, cut into 3cm pieces
• Substitute Pecorino Romano with aged Parmigiano-Reggiano for a slightly milder flavor
• Use vegetable broth with a mix of white wine (125ml broth + 125ml dry white wine) for added depth
• For a vegan version, omit the cheese entirely and finish with an extra drizzle of quality olive oil and nutritional yeast

Tips

• Taste the orzo while it cooks; it should be tender but still have a slight firmness when bitten (al dente), not soft
• Cut all vegetables to roughly the same size (about 1cm dice) so they cook evenly and create a balanced texture in each spoonful
• Use fresh herbs added off the heat to preserve their vibrant color and fresh flavor—do not cook them with the hot pasta

Orzo, known as 'orzotto' when prepared risotto-style or as a simple pasta in Italy, represents the flexibility of Italian cuisine to create satisfying dishes from humble pantry staples and seasonal vegetables. This preparation reflects the Italian principle of 'cucina povera'—peasant cooking that relies on quality technique rather than expensive ingredients.

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