Mediterranean Orzo Pasta

a bowl of orzo pasta with vegetables and cheese

5 from 1 vote

Make this mediterranean orzo pasta with delicious fresh vegetables and lean back, relax, and enjoy the flavors of the Med.

Prep Time5

Cook Time24

Total Time27

Course: Main Course, Side Dish

Cuisine: Greek

Servings: servings

Calories: 174kcal

Author: Morgan Peaceman

Equipment

1 large pot
1 medium frying pan
1 wooden spoon
1 strainer
1 medium serving bowl

Ingredients

1 ½ cups whole wheat orzo
1 zucchini diced
1 cup frozen peas
1 cup frozen corn
2 cups fresh baby spinach
1 cup grape tomatoes halved
3 tablespoon olive oil
1 tablespoon butter
1 tablespoon garlic powder
2 tablespoon dried oregano
½ cup feta crumbles
salt
pepper

Instructions

Boil a large pot of water and cook the orzo is al dente, then strain, pour back into the pot, and set aside.
Meanwhile, sauté the baby spinach is the tablespoon of butter. Once the spinach has wilted, add in the frozen corn, peas, zucchini and tomatoes.
Sprinkle the garlic powder and toss to combine. Let sit for a few minutes on a low flame, approximately 5-6 minutes or until zucchini is tender and soft.
Once the vegetables have become soft and tender, add the vegetables to the orzo.
Drizzle the olive oil, oregano, and salt and pepper into the pot. Stir to combine.
Plate and add fresh feta crumbles and serve.

Notes

Cooking the pasta to al dente means "to the tooth," meaning the pasta has a bite to it. You don't want to overcook the pasta, so be sure to follow the directions carefully or cook the pasta a minute shorter than the packaging suggests.

Don't overly sauté the veggies as you don't want the zucchini to fall apart. Sauté them just enough so that they become soft.

If you want more flavor for the orzo, cook it with bone broth. Not only will it give the recipe more protein, but it will add in another layer of flavor.

Nutrition