This recipe is not only easy, it tastes like summer time. All the vegetables collaborate beautifully to bring you a burst of authentic flavor. Clean up is easy, and everyone’s belly is happy- yes, this is real life! Even my husband, who swore he would still be hungry after a vegetarian meal was not only full, but recommends we make this on a frequent basis. SCORE. Vegetarian One Pan Italian Orzo is a keeper!
How can such a gorgeous dish be served in under thirty minutes?
It’s so easy! First, the onion and garlic needs to be sauteed in some butter. Next, the vegetables will be tossed in, and cooked until softened. After, the orzo is browned, giving it a totally new texture. This is my absolute favorite trick with orzo. Lastly, add it all together, and plate! There you are, Vegetarian One Pot Italian Orzo, served in under 30!
This Italian orzo dish is perfection!
Looking for some fresh ideas to incorporate in your Meatless Monday’s? Wait, seriously… Meatless Monday? Yeah, it’s a thing. You may think it sounds cheesy, but it’s a great reminder to reduce your meat consumption and enjoy a vegetarian dinner at least once a week. With that said, Monday of all days to go meatless.. I’m sure some are shaking their heads. Monday’s are stressful, the last thing you want to do is serve an unsatisfying dinner. Maybe it’s me, I like to eat my feelings. That’s where Vegetarian One Pot Italian Orzo saves you the heartache. Did I mention the leftovers are spectacular, as well?
Looking for more Italian Meals?
- Bruchetta Chicken
- Cappelletti Soup (chicken tortellini soup)
- Chicken Piccata
- Mozzarella Stuffed Turkey Meatballs
- Red Wine Braised Beef
Want to try this Vegetarian One Pot Italian Orzo?
Pin it to your favorite Italian or Vegetarian board on Pinterest!
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Vegetarian One Pot Italian Orzo
- 3 TBS coconut oil
- 1/2 cup chopped onion
- 3 cloves minced garlic
- 2 zucchinis
- 1 summer squash
- 1 green pepper
- 1/2 cup asparagus
- 1/2 cup mushrooms
- 2 1/2 cups vegetable broth
- 1/2 tsp Italian seasoning
- 1 cup orzo pasta
- 1/2 cup cherry tomatoes
- 1/4 cup parsley
- salt and pepper to taste
Heat coconut oil in cast iron pan over medium heat. Dice onion and garlic finely, and add to heated pan. Saute for 1-2 minutes.
Dice zucchini, summer squash, green pepper, asparagus, and mushrooms to bite size pieces. Add to cast iron pan. Season with salt and cook for 5 minutes.
Remove the vegetables from the pan and place into a large bowl. Set the vegetable bowl aside.
Return the pan to the burner, over medium heat. When the pan has reheated, add a table spoon of coconut oil if the pan does not have remaining oil.
Add orzo to the heated pan, and brown for 1-2 minutes. The orzo will become a light brown color.
Add vegetable broth and Italian seasoning. Bring the pan to a boil. Reduce heat to a simmer, cover the pan, and cook for 7-9 minutes. If the liquid evaporates before the pasta is done cooking, add an extra splash of vegetable broth.
After the orzo is done cooking, remove the pan from heat. Add the vegetables to the pan and give it a good mix. Sprinkle parsley on top. Serve and enjoy!