Hearty Vegetable Orzo — 🥦🍋🧄 An EASY vegan recipe ready in 30 minutes that makes it easy to eat your veggies while enjoying the comforts of pasta, too!! The lemon and basil make the dish taste fresh and light!!
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The orzo is perfectly al dente, the veggies are crisp-tender, and even though this is a naturally vegan dish, my daughter said everything tastes ‘so buttery’. That’s because I am not shy when drizzling in olive oil.
The lemon zest, lemon juice, and basil all complement each other as well as the orzo and vegetables, and they help the recipe feel lighter and more spring-summery.
This veggie orzo recipe feeds a crowd and also holds well at room temp, making it perfect for parties, potlucks, or get-togethers. It’s also just fine chilled to savor as a pasta salad.
Ingredients for Vegetable Orzo
To make this orzo skillet with vegetables, you’ll need:
- Orzo
- Olive oil
- Vidalia onion
- Garlic
- Garbanzo beans
- Zucchini
- Broccoli
- Red bell pepper
- Kosher salt and pepper
- Cardamom
- Cayenne pepper
- Lemon juice and zest
- Fresh basil
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Vegetable Orzo
- Boil the orzo.
- While that’s going, sauté an onion and add garbanzo beans and vegetables and allow those to steam.
- Combine the cooked orzo with the garbanzo beans, vegetables, add lemon zest and lemon juice, basil, and stir to combine.
- Drizzle in additional olive oil, to taste. This enhances the flavor and it prevents the orzo from sticking as it cools.
Storage and Reheating
In the fridge: Let leftovers cool before storing in an airtight container. They’ll last up to 4 days.
In the freezer: I would say you can freeze this orzo dish, but know that upon thawing the veggies are going to have a much mushier texture like frozen-then-thawed vegetables always have.
To reheat: Warm individual portions in the microwave for 30-second intervals.
What to Serve with Vegetable Orzo
Recipe FAQs
This veg orzo recipe is naturally vegan, but you can also add cooked chicken or shrimp. Try making Grilled Lemon Chicken, Baked Lemon Rosemary Chicken, or Shrimp Scampi to pair with the orzo and veggies.
I used garbanzo beans but cannelinni are fine.
I added zucchini, broccoli, and red peppers, but based on what you have on hand and enjoy, feel free to add sugar snap peas, shredded carrots, tomatoes, peas, English cucumber, marinated artichokes, olives, or whatever you’re into.
Yes, but obviously the dish won’t taste as “fresh” – for lack of a better word! I tested this recipe specifically using fresh basil, but I think 1 tablespoon dried would be the appropriate substitute. Use your best judgement!
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Lemon Basil Veggie Orzo
Ingredients
- 1 pound orzo, cooked according to package directions and drained
- 4 tablespoons olive oil for pan + more for finished dish, as desired
- 1 medium/large sweet Vidalia onion, diced small
- 4 cloves garlic, pressed or finely minced
- one 15-ounce can garbanzo or cannelinni beans, drained and rinsed (I used no salt added)
- 1 medium/large zucchini, diced into half-moons
- 1 medium head broccoli florets, about 4 to 5 cups
- ½ red bell pepper, diced small
- 2 teaspoons kosher salt, plus more as desired
- 1 teaspoon freshly ground black pepper, plus more as desired
- 1 to 2 teaspoons cardamom
- pinch cayenne pepper, optional and to taste (does not make it spicy, only enhances flavor)
- 1 teaspoon lemon zest, or to taste
- ¼ cup lemon juice, or to taste
- ⅓ cup chiffonaded basil, loosely packed
- lemon wedges, optional for garnishing
Instructions
- To a very large pot, add the orzo and cook according to package directions. Tip – Add 1 to 2 tablespoons olive oil to the water to prevent orzo from sticking, Drain and return to pot; set aside.
- While orzo is cooking, to a separate large skillet add 3 tablespoons olive oil, onions, and cook for about 5 minutes; stir intermittently.
- Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
- Add the beans, zucchini, broccoli, bell peppers, season evenly with salt, pepper, cardamom, optional cayenne, stir, cover the pot, reduce the heat to medium and allow vegetables to steam for about 5 minutes, or until as tender as desired.
- Transfer the beans and vegetables to the pot with the orzo, add the lemon zest, lemon juice, basil, stir to combine, taste and check for seasoning balance. At this point I added 2 additional teaspoons salt, 1 additional teaspoon pepper, and 3 tablespoons of olive oil. This is a very large pot of pasta and vegetables, don’t be afraid to season it generously; the olive oil keeps everything from sticking, especially the leftovers.
- Optionally garnish with lemon wedges and serve immediately.
Notes
- Recipe will keep airtight in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi Averie! I just made the lemon basil orzo and vegetables, and it is one of the most delicious meals I’ve ever tasted. I didn’t have fresh basil, so I used 1 teaspoon of dry, and I also used 1/2 teaspoon of garlic powder, since I didn’t have any fresh garlic, either. Absolutely incredible. Thank you so much for sharing the recipe. I highly recommend to anyone who think they might like this to try it.
Hi Averie! I just made the lemon basil orzo and vegetables, and it is one of the most delicious meals I’ve ever tasted. I didn’t have fresh basil, so I used 1 teaspoon of dry, and I also used 1/2 teaspoon of garlic powder, since I didn’t have any fresh garlic, either. Absolutely incredible. Thank you so much for sharing the recipe. I highly recommend to anyone who think they might like this to try it.
Hi Averie! Quick question. Can this be frozen? I do make a chicken noodle soup that I freeze with good results. Thank you for sharing this recipe, and I can’t wait to try it.
I would say you can freeze it but have to know that upon thawing the veggies are going to have a much mushier texture like frozen-then-thawed vegetables always have.
Hello, I like your recipes. I have a Facebook page where I save recipes for my self and friends. I was unable to find a way to save this recipe to my Facebook page. Can you fix that? Thank you. Dave Richey
Just copy and paste the link into your FB page https://www.averiecooks.com/lemon-basil-orzo-and-vegetables/
Thanks for sharing!
Yum!! Lemon and basil sounds so good , especially with all those vegetables, pasta and beans!
It was so good! Refreshing and light, but still with a comforting touch. Perfect for this time of year!