Imagine a plate of creamy, perfectly cooked orzo bursting with tender vegetables and rich, savory flavors that will make your taste buds dance with joy! This Zucchini and Mushroom Orzo is not just another pasta dish – it's a quick, nutritious, and incredibly delicious meal that will become your new weeknight dinner hero. Whether you're a busy professional, a home cook looking for an easy recipe, or simply craving a comforting Italian-inspired dish, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 8 oz mushrooms, sliced
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 1 cup of orzo pasta, 1 tablespoon of olive oil, 1 chopped onion, 2 minced garlic cloves, 1 diced zucchini, 8 ounces of sliced mushrooms, 2 cups of vegetable broth, salt, pepper, and fresh parsley for garnish.
- In a large skillet or saucepan, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced zucchini and sliced mushrooms to the skillet. Stir well and cook for about 5-7 minutes, or until the vegetables are tender and the mushrooms have released their moisture.
- Once the vegetables are cooked, add the orzo pasta to the skillet and stir to combine, allowing the orzo to absorb the flavors from the vegetables.
- Pour in the vegetable broth and season with salt and pepper to taste. Stir everything together and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the broth. Stir occasionally to prevent sticking.
- After the orzo is cooked, remove the skillet from heat and let it sit, covered, for an additional 2-3 minutes to allow any remaining liquid to be absorbed.
- Before serving, fluff the orzo with a fork and taste for seasoning, adjusting with more salt and pepper if necessary.
- Serve the Zucchini and Mushroom Orzo warm, garnished with fresh parsley for a touch of color and added flavor.
Tips
- Choose fresh ingredients: Select firm zucchini and mushrooms for the best texture and flavor.
- Don't rush the sautéing: Take your time caramelizing the onions and garlic to build a deep flavor base.
- Stir frequently: When cooking orzo, stir occasionally to prevent sticking and ensure even cooking.
- Use good quality vegetable broth: The broth is a key flavor component, so opt for a rich, high-quality brand.
- Let it rest: Allowing the orzo to sit for a few minutes after cooking helps it absorb remaining liquid and become perfectly creamy.
- Customize your dish: Feel free to add grated Parmesan cheese or some red pepper flakes for extra kick.
- Fresh herbs make a difference: The parsley isn't just for garnish – it adds a bright, fresh note to the final dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
