One pot cheesy vegetarian orzo primavera made with fresh vegetables, this kid-friendly, healthy and satisfying dish can be on your table for the entire family to enjoy in under 30 minutes.
Thanks to Cabot for sponsoring this post!
I don’t know about you, but when I think pasta and cheese, I think comfort. And when loads of veggies come into the picture, then I say hello, lightened-up comfort! This dish is perfect for babies because all the ingredients get nice and soft while cooking. It’s such an effortless way to expose them to a wide variety of flavors from early on. And if you have a toddler or older child who is on the fence about veggies, this is the PERFECT dish to encourage him/her to give them a try. How? By getting your child involved in the cooking process! With a wide selection of veggies available this time of year, there are so many ways you can turn this into a fun activity. You can talk about the different colors/shapes, have your child help with measuring, pouring, stirring, sampling (the best part!)…oh what fun!! Well, minus the mess, but it’s so worth it!
Rather than adding cream or butter, I like to stir in Cabot’s Alpine cheddar cheese to create a rich and creamy sauce that is absolutely divine. It also amps up the protein and calcium content of the dish.
Alpine is hands down my FAV cheese in the whole wide world. Period. It’s seriously a real hidden GEM. In one bite, you taste cheddar with a hint of swiss and parmesan. It’s creamy. It’s rich but not in overwhelming kind of way. It’s nutty. It’s just delicious! And if you’re unable to get your hands on this one, I recommend using their seriously sharp cheddar for the recipe. Click here to see if your local stores carry Cabot cheese!
And if you’re looking for a quick and easy, well-balanced, portable breakfast/snack idea, be sure to check out my Southwestern Oat Muffins.
You can serve this as a main or side dish and feel free to mix in any of your favorite vegetables or whatever you have on hand. I love that you can enjoy this warm or cold (which is what I prefer), and the leftovers taste even better as all the ingredients get a chance to really know each other.
- 1 tablespoon olive oil
- ½ cup diced yellow onion
- 2 garlic cloves, minced
- 1 cup diced mushrooms
- 1 medium carrot, diced
- 1 bunch asparagus, ends trimmed and roughly chopped into 2-inch pieces (about 2 cups)
- 2 teaspoons italian seasoning
- 1 (14.5 ounce) can no salt added diced tomatoes
- 2 cups low sodium broth of choice (or water)
- 1 cup uncooked whole wheat orzo
- 1 cup Cabot Alpine cheese (or sharp cheddar)
- 1 cup frozen peas, thawed (can use fresh)
- freshly squeezed lemon juice
- Heat the oil in a large pot over medium-high eat. Cook the onion, garlic, and mushroom for 3-5 minutes until softened. Next, add in the carrots, asparagus, and Italian seasoning, stirring occasionally for 2-3 minutes.
- Add tomatoes and broth and bring to a boil. Add orzo and again give it a good stir to combine.
- Reduce heat to low, cover, and simmer for 10 minutes or so, until pasta is al dente. There should be some liquid remaining at this point.
- Stir in cheese and peas. Allow the liquid to get fully absorbed.
- Add freshly squeezed lemon juice and more cheese to taste, if desired.
my toddler’s plate – served with chicken