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One-Pot Veggie Cream Orzo

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A creamy and comforting one-pot orzo dish loaded with fresh vegetables, perfect for a quick and wholesome meal.

Ingredients

Scale
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach leaves
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant.
  2. Add diced zucchini and cook for 3-4 minutes until slightly tender.
  3. Pour in the orzo pasta and stir to coat in the oil and vegetables.
  4. Add the vegetable broth and bring to a boil. Reduce heat to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
  5. Stir in the cherry tomatoes, fresh spinach, and heavy cream. Cook for another 2-3 minutes until spinach wilts and the mixture is creamy.
  6. Remove from heat and mix in the grated Parmesan cheese. Season with salt and pepper to taste.
  7. Garnish with fresh basil or parsley before serving.

Notes

For a vegan option, substitute heavy cream with coconut cream and use nutritional yeast instead of Parmesan cheese.

Find it online: https://thefoodieplanner.com/one-pot-veggie-cream-orzo/