One pot cheesy vegetarian orzo primavera made with fresh vegetables, this baby and 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!
Another way you can encourage them to give vegetables a try is to prepare them using different cooking methods and flavoring them in new and exciting ways!
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.
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.
Other Baby-Friendly Pasta Recipes:
- Homemade Hamburger Helper
- Poached cod with creamy orzo
- Veggie-Loaded Meat Sauce
- Beef and Vegetable Stuffed Shells
Did you make this baby and toddler-friendly Vegetarian Orzo Primavera? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making!
Cheesy Orzo Primavera
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 2 tablespoons minced garlic cloves
- 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.