Cheesy Orzo Primavera
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.
Ingredients
- 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
Instructions
- 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.
Notes
if you find that there’s still more liquid than you’d like, cook uncovered for additional minutes.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 12g | Sodium: 130mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin C: 12mg | Calcium: 169mg | Iron: 1mg
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