Go Back
+ servings
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.
5 from 4 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 6


  • 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.


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
Course Main Course
Cuisine American
Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!