Rating: 4.35 stars
150 Ratings
  • 5 star values: 79
  • 4 star values: 51
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 2

I came up with this recipe while at a friend's house but decided to make it vegetarian. The hearty vegetables and fresh lime juice make it delicious and certain to please vegetarians and meat-eaters alike.

Recipe Summary test

prep:
35 mins
cook:
17 mins
total:
52 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

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Nutrition Facts

535 calories; protein 20.9g; carbohydrates 87.4g; fat 12.3g; cholesterol 11mg; sodium 578.6mg. Full Nutrition
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Reviews (152)

Most helpful positive review

Rating: 5 stars
08/09/2007
I made this recipe but instead of using orzo as the pasta I left that out and served the sauce over angel hair pasta. It was delish!! I also like a little more kick so instead of stewed tomatoes I used tomatoes and chilis in a can. I'll be making this again. Read More
(37)

Most helpful critical review

Rating: 3 stars
05/18/2009
This recipe was o.k. It was kinda bland. I followed recipe to the T. However I may try this again..But my way. Its a good concept. So I am rating the recipe as is. To stomp out the confusion..you are to use UNCOOKED Orzo in the first step. You are "toasting" the Orzo. So make sure your heat isnt on High and your watching it. Because you dont want it to get too browned or burnt. Read More
(46)
150 Ratings
  • 5 star values: 79
  • 4 star values: 51
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 2
Rating: 3 stars
05/18/2009
This recipe was o.k. It was kinda bland. I followed recipe to the T. However I may try this again..But my way. Its a good concept. So I am rating the recipe as is. To stomp out the confusion..you are to use UNCOOKED Orzo in the first step. You are "toasting" the Orzo. So make sure your heat isnt on High and your watching it. Because you dont want it to get too browned or burnt. Read More
(46)
Rating: 5 stars
08/09/2007
I made this recipe but instead of using orzo as the pasta I left that out and served the sauce over angel hair pasta. It was delish!! I also like a little more kick so instead of stewed tomatoes I used tomatoes and chilis in a can. I'll be making this again. Read More
(37)
Rating: 4 stars
08/16/2007
This recipe was really yummy and we had fun making it. Some things we did differently were add shrimp and use chicken broth instead of veggie broth just because thats all we had on hand. The step about the orzo confused me I take instructions very literally did it mean cooked orzo? At any rate we continued the recipe as instructed minus the orzo step and added the cooked orzo and shrimp at the end and stirred it up into one yummy "stew".;) Read More
(21)
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Rating: 5 stars
03/14/2011
Wow! This was GREAT! My kids LOVED it! I might have used a bit more than 2 T olive oil but the browning of the orzo really made it taste really nutty. I think the next time I will use diced tomatoes instead of the whole stewed ones and see if that makes a difference in the texture. The parmesan gave it an Italian flavor that I loved. Romano cheese would also work. I just can't get past browning that orzo. That makes it soooo perfect! Shredding the veggies is a must since it is in keeping with the texture you start with the orzo. EXCELLENT recipe! Read More
(17)
Rating: 3 stars
10/19/2010
I did try this recipe basically because I had orzo pasta. I made several modifications with this recipe it did turn out pretty decent (hence the three stars). To begin with saute orzo with garlic and onions and then add all kinds of vegetables - I added zucchini carrots broccoli cauliflower and asparagus. Followed the steps after that however the vegetable broth to pasta ratio is really off. I added another 14 ounce can of vegetable broth the pasta. I added crushed red pepper flakes on the top (extra kick) and extra Parmesan cheese for the kids. Overall a decent recipe. Read More
(14)
Rating: 5 stars
08/24/2007
A little tangy but otherwise not so bad! Left out the canned tomatoes as I reckoned they may go soggy in with the pasta. However even the non-vegetarians enjoyed it. Will be making this one again! Read More
(11)
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Rating: 3 stars
08/11/2007
This recipe was easy to make and pretty tasty. I think it needed more kick so next time I make it I'll probably add some crushed red peppers and maybe another clove of garlic. Read More
(9)
Rating: 5 stars
12/13/2010
I did change my version a bit...but it was a HUGE hit at my house...I used all the same ingredients only used italian seasoned stewed tomatoes instead of plain and the seasonings and instead of shredding the veggies I made them more chunky. Read More
(8)
Rating: 5 stars
08/15/2007
amazing recipe! i don't normally follow measurements but i was close enough. i added a yellow bell pepper i had lying around when i added the carrots and zucchini. I also added more garlic. I didn't have itlian seasoning but i had this roasted garlic & pepper seasoning that I used a dash of. It tastes great without the parmesan. It also looks nice! Read More
(8)