It’s the final countdown (until Thanksgiving), and I cannot wait to indulge in all my favorite goods: the sweet potato casserole, green bean casserole, turkey, stuffing, and apple pie! This happens to be my favorite holiday out of all holidays celebrated, especially because it brings people together. Friends, family, and friends who are family – it’s a season to give thanks and be happy 🙂
I always loved the idea of eating orzo, as it’s a super small pasta that goes with just about every kind of sauce. The downside? I never really know how to best prepare it. Should it be in a cold salad? Could I eat it like regular pasta with just butter? Tonight’s dinner featured orzo as a kind of sprinkling of carbs that paired perfectly with the medley of sautéed vegetables.
Giving props to my SIL Ashley for finding a similar recipe and giving me inspiration, I took it a different route: instead of roasting the vegetables and using mushrooms, I sautéed all of the veggies separately, using one pot over and over again, then mixing it altogether at the end with a touch of salt, pepper, and garlic. I used zucchini, spinach, onions and shallots, cherry tomatoes, and bell peppers. I started with the onions and cooked them until translucent then set aside. Up next was the spinach: sautéed in butter and garlic, then the zucchini, and last the tomato/pepper mix.
I cooked the orzo as I would regular pasta, then added it to the vegetable mix, tossing the whole dish with some fresh squeezed lemon, olive oil, S&P (Salt and pepper). Crumbled mediterranean feta sat atop the beaut and we couldn’t have been happier at how this came out! This will for sure be part of the rotation of meals. Bon appetít!
Lemon Orzo and Vegetable Primavera
For the vegetables
- 1 cup Orzo
- 1 zucchini sliced then halved
- 2 bell peppers orange and yellow
- 1 pkg fresh spinach
- 1 large onion or onions and 1 shallot, sliced
- 1 cup cherry tomatoes sliced
- 1 cup feta
- 3-4 tbsp oil I used avocado oil
For the dressing mixture
- 2 tbsp olive oil
- 1/2 tbsp salt
- 1 half squeezed lemon
- 1/2 tbsp pepper
In a large sauté pan, drizzle one tbsp oil into the pan and turn heat onto medium. Add the sliced onion and shallot mixture to the pan and cook until fragrant and translucent (should be able to see through the onions), approximately 8-10m. Set aside.
Add a tbsp of butter to the same pan and pour in the spinach. Cook until leaves are wilted and soft. Season with garlic powder and set aside.
Pour another tbsp into the pan. Layer in the sliced zucchini and cook until browned and the zucchini starts to sweat (10m). Set aside.
Add in sliced tomatoes and bell peppers and cook until fragrant and the tomatoes begin to soften. Layer back in all of the other cooked vegetables. Drizzle a pinch of salt and pepper, add garlic powder. Stir to blend.
Meanwhile, boil a pot of water (3-4 qts). Add in the cup of orzo and cook for 8-9 minutes depending on packaging. Drain and pour into vegetable mixture. Mix well.
Drizzle the lemon olive oil mixture into the pan and stir to spread the dressing. Sprinkle crumbled feta on top and serve immediately.