Orzo with Sautéed Veggies is one of the easiest ways to get a full rainbow of vegetables into one bowl! Al dente orzo is combined with bell peppers, carrots, red onion, and asparagus for the most delicious meal around.
I love a weeknight dinner that’s easy to make and easy to love. That’s exactly how this Orzo with Sautéed Veggies is! I cooked gluten-free orzo pasta until al dente, and then combined it with perfectly sautéed bell peppers, carrots, red onion, and asparagus for a dish that’s colorful, nutritious, and satisfying. I love that this dish is so easy to make, but still feels really special. You could totally serve it on a holiday table…or make it quickly on a busy weeknight. This dinner really does it all!
What is Orzo?
Orzo is a type of pasta that is so tiny it almost resembles rice! To make this recipe gluten-free I used the quinoa orzo by Andean Dream and loved the results. You can use any kind of orzo you prefer, just make sure to check the packaging for any ingredients you may be sensitive to.
Ingredients in Orzo with Veggies
I get SO excited about dishes that are as colorful as this one, and it’s totally customizable too! You can start with this base of perfectly cooked and fluffy orzo, then add any of your favorites. For this recipe I used:
- Gluten-free orzo
- Red onion
- Bell peppers – Red, orange, and yellow…not green, though!
- Carrots – Peeled and diced
- Asparagus – Cut them into bite-sized pieces, leaving out the tough ends
- Pine nuts – Use raw or toasted, both are yummy!
- Fresh herbs: Italian flat leaf parsley and mint
- Olive oil, salt, and pepper
All About Bell Peppers
Bell peppers range in color and flavor based on how ripe they are. A red bell pepper is riper and therefore sweeter and milder than a green bell pepper. Red peppers contain 11 times more beta carotene and four times more vitamin C than green bell peppers. Vitamin C helps heal cuts and wounds and keep teeth and gums healthy, and beta carotene benefits your immune system, vision, skin health and bone health. Red bell peppers also contain an important phytochemical, lycopene, which could benefit prostate and heart health, according to the Produce for Better Health Foundation. Select bell peppers that are brightly colored and firm with tight skin. You can store bell peppers for up to five days in a plastic bag in your refrigerator.
Health Benefits of Carrots
Carrots are low in calories and offer dietary fiber. They’re high in beta-carotene, which your body turns into vitamin A. This is good for eye health but also your immune system as well as healthy skin. I love including carrots in recipes for their bright color, and natural sweetness!
Orzo with Sautéed Veggies
The sky is the limit when it comes to which vegetables can be added into this recipe! Any of your favorites can be cooked and tossed in. Here are some suggestions for boosting the nutrition and flavor of this delicious dish:
- Broccoli florets
- Roast cauliflower
- Diced zucchini
- Restaurant Style Sautéed Mushrooms
- Roasted golden beets (one of my favorite add-ins)
This recipe is gluten-free, vegan, soy-free, and nut-free. It’s a dish that everyone can enjoy without worry! If you make this Orzo with Sauteed Veggies, I hope you’ll share about it and tag me on Instagram. I absolutely love seeing your creations!
Orzo with Sauteed Veggies
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 6–8 1x
- Diet: Vegan
Description
Orzo with Sautéed Veggies is one of the easiest ways to get a full rainbow of vegetables into one bowl! Al dente orzo is combined with bell peppers, carrots, red onion, and asparagus for the most delicious meal around.
Ingredients
- 16 ounces dry gluten-free orzo (I love quinoa orzo by Andean Dream)
- 1 large red onion, diced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 3 bell peppers (red, orange and yellow not green), stem and seeds removed, diced
- 2 large carrots, ends trimmed, halved lengthwise and diced
- asparagus, cut into 1-inch pieces (tough ends removed)
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 cup pine nuts (toasted or raw)
- 1/4 cup Italian flat leaf parsley leaves (large stems removed), diced
- 2 tablespoons diced fresh mint leaves
More veggie add-in ideas/options:
- sautéed broccoli florets
- sautéed diced zucchini
- sautéed chopped mushrooms (try adding my Restaurant Style Sautéed Mushrooms!)
- roasted golden beets (diced, tossed in olive oil, salt and pepper and roasted at 400 degrees F for 40 minutes tossing halfway)
Instructions
- Cook orzo pasta in water according to package instructions. Drain, rinse and set aside.
- While the orzo cooks, add onion, oil, salt and pepper to a 12-inch cast iron skillet. Saute over medium heat for 5 minutes then turn the burner to low and saute another 10-15 minutes.
- Meanwhile, in a second 12-inch cast iron skillet, add diced bell pepper, carrots, oil, salt and pepper. Cook until bell peppers and carrots are fork tender (about 15 minutes).
- Saute (or roast) any additional vegetables (asparagus) you would like to use using the same method as above but adjust the cooking time so the vegetables all cook until fork tender.
- Combine cooked orzo pasta, cooked onions and cooked vegetables in a bowl, stir well. Add pine nuts, parsley and mint. Stir well. Taste and adjust seasonings to your liking.
- Serve hot. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Category: Side Dish or Entree
- Method: stovetop
Keywords: orzo with veggies
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