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an adult portion of cooked orzo primavera on a white plate with shredded cheese and a fork

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.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6
Calories 238kcal


  • 1 tablespoon olive oil
  • ½ 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.


if you find that there’s still more liquid than you’d like, cook uncovered for additional minutes.


Calories: 238kcal | Carbohydrates: 27g | Protein: 12g | Sodium: 130mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin C: 12mg | Calcium: 169mg | Iron: 1mg