Vegetable Orzo Pasta

Vegetable Orzo Pasta is colorful and beautiful side dish to serve, and it is so delicious to eat. It pairs really well with a grilled chicken breast or with fish.

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Course: Side Dish

Cuisine: American

Keyword: asparagus, simple vegetables, Quick, weeknight meal, side dish, pasta recipe, Vegetable recipe, sides, side recipe, roasted vegetables

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 273kcal

Equipment

1 Large skillet
1 Cutting board
1 Knife

Ingredients

2 tbsp Olive oil
3 each Carrots finely diced
½ cup Onion diced
1 cup Asparagus Sliced
1 clove Garlic diced
½ cup Corn
¼ cup Sundried Tomatoes diced
2½ cups Water
2 cubes Chicken bouillon
1 cup Orzo pasta uncooked
1 tsp Lemon juice
1 Pepper to taste

Instructions

Heat olive oil in a large skillet using medium heat.
Add the carrots, onion, and asparagus to the skillet on medium heat. Sauté until almost tender.
Add the garlic, corn, and sundried tomatoes. Sauté for a couple of minutes to heat up the corn and release the garlic's flavor.
Add the water, bouillon cubes, and lemon juice to the skillet and bring to a boil. Add the orzo pasta and cook until tender. Stirring occasionally to prevent the orzo pasta from sticking to the bottom of the pan. If there is excess liquid drain it. If it seems a little bit dry add a bit more water sparingly.
Add pepper to taste. It gets salt flavoring from the bouillion cubes.
Serve immediately.

Notes

Nutritional information is an estimate. It will vary based the brands of ingredients used and on your cooking methods.

Nutrition