Quick Pea, Zucchini, and Pesto Orzo

 

This easy, delicious meal is packed with hidden greens, making it a complete dinner in just 15 minutes! Perfect for busy weeknights, this dish combines orzo (risoni), fresh zucchini, sweet peas, and a burst of pesto. Using homemade pesto is best, but store-bought will work too. Plus, you can freeze homemade pesto in ice cube trays for easy portioning whenever you need it. A quick, light, and flavorful meal that’s sure to become a midweek favorite!

Ingredients

• 2/3 cup risoni (or orzo)
• 1 tbsp olive oil
• 2 1/2 tbsp basil pesto, preferably homemade (see notes for recipe)
• 1 small onion (brown, yellow, or white), diced
• 1 garlic clove, crushed
• 3 cups zucchini, diced
• 1 cup frozen peas, preferably defrosted
• 1/4 tsp salt
• Black pepper, to taste

To Serve:

• Parmesan cheese, freshly grated

Instructions

1. Cook the Orzo: Bring about 8 cups of water to boil in a large saucepan. Add risoni (or orzo) and cook for 4 minutes. Then, add peas and cook for 1 more minute. The risoni should be slightly undercooked at this point.
2. Reserve and Drain: Scoop out 1/2 cup of the pasta water, then drain the risoni and set aside.
3. Sauté Veggies: In a large pan, heat olive oil over medium-high heat. Add garlic and onion, sauté for 1 minute until beginning to soften.
4. Add Zucchini: Add diced zucchini to the pan, and cook for another 2-3 minutes until both the zucchini and onion are softened and slightly golden.
5. Combine & Finish Cooking: Add pesto, cooked risoni, reserved pasta water, salt, and pepper. Bring to a simmer and stir for 1 minute until the water is absorbed and the risoni is fully cooked.
6. Serve: Serve immediately, garnished with freshly grated parmesan.

Recipe Notes:

1. Homemade Basil Pesto: Combine the following in a food processor and blend until smooth:
   • 2 cups (packed) fresh basil leaves
   • 1 garlic clove
   • 1/4 cup toasted pine nuts (or cashews, walnuts, etc.)
   • 2/3 cup extra virgin olive oil
   • 1/2 cup grated parmesan cheese (or Pecorino)
   • 1/4 tsp salt and pepper (adjust to taste)
   • 1/2 tbsp - 1 tbsp lemon juice (to taste)
2. Boost Nutrition: Add thawed and squeezed frozen spinach when adding the risoni for extra greens.

Nutrition Information (per serving):

• Calories: 484 kcal
• Carbohydrates: 69.3 g
• Protein: 16.1 g
• Fat: 16.6 g
• Fiber: 9 g
• Vitamin C: 51.2 mg (62%)
• Iron: 18.5 mg (103%)

Enjoy this simple, vibrant, and wholesome meal that’s ready in no time!