Orzo Primavera

Name: Orzo Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 teaspoons kosher salt, divided; 1 ⅓ cups uncooked orzo pasta; 1 tablespoon olive oil; 1 red bell pepper, chopped; 1 carrot, cut into thin slices; 1 medium onion, chopped; 1 tablespoon minced garlic; 1 medium zucchini, cut into bite-sized pieces; 1 medium yellow squash, cut into bite-sized pieces; ½ cup chicken broth; ½ cup tomato sauce; ¼ teaspoon ground black pepper; 2 tablespoons half-and-half; ½ cup grated Parmesan cheese

3 Ratings
3 Reviews
1 Photo

Fresh, al dente vegetables and orzo with a creamy tomato and Parmesan sauce makes a fantastic side dish. This primavera is a good base recipe that you can tweak with other seasonal vegetables, or freshen up with fresh lemon juice or white wine.

By preez

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Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Bring a large pot of water to a rolling boil; add 2 teaspoons salt. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 6 to 11 minutes. Drain.

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Step 2
Heat oil in a skillet over low heat. Add bell pepper and saute for 10 minutes. Increase heat to medium and add carrot, onion, and garlic. Saute until carrot begins to soften, 2 to 3 minutes. Add zucchini and summer squash; cook for 1 minute more. Increase heat to high and add broth, tomato sauce, remaining salt, and pepper. Cook until sauce comes to a simmer, about 5 minutes. Reduce heat to low.
Step 3
Add orzo to the sauce and mix well. Remove from heat. Stir in half-and-half, followed by Parmesan cheese. Serve hot or at room temperature.

Cook's Note:

You can use vegetable broth instead of chicken, if preferred.

Nutrition Facts

Per Serving:

253 calories; protein 10.4g; carbohydrates 41.3g; fat 5.7g; cholesterol 8.2mg; sodium 1602.7mg. Full Nutrition

Holly

11/27/2021

This was sooooo good and gone in 2 days!!

3 Ratings

5 star values: 3
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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Holly

11/27/2021

This was sooooo good and gone in 2 days!!

Stephanie Towery-Haines

10/30/2020

This was excellent! I double the sauce amount and cooked my orzo only partially and finished it off in the sauce. I also used fat free plain greek yogurt in place of the half and half. I made this as a Halloween side dish to ghost mini meatloaves and called it maggot primavera. It worked well for this but i will continue to make this side dish year round! Happy Halloween and thanks for a great recipe.

lutzflcat

Allstar

07/30/2020

7.30.20 Whether served as a side dish or an entree (thinking Meatless Monday here), this really is fantastic. I had my doubts about the addition of the tomato sauce, but it works. Not sure why the recipe has the red bell pepper sautéing on its own for 10 minutes (I cooked for 5), since bell pepper cooks fairly quickly. In the future, I’ll cook it with the other veggies, but that’s not a game changer here. Don’t omit either the half-and-half or parmesan, as they bring this all together. This one’s a keeper, for sure. preez, thanks for sharing.

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Orzo Primavera

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Orzo Primavera

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Orzo Primavera

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Orzo Primavera