Lime Orzo and Veggies

Lime Orzo and Veggies

Lime orzo and veggies

  • 3 cloves garlic, minced
  • 1 cup each of zucchini and squash, peeled and finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 (8 oz.) package of sliced mushrooms
  • 1 cup of fresh spinach
  • 1/4 cup fresh basil, chopped
  • 1 lime, cut in half
  • 2 cups orzo
  • 1 Tbsp olive oil
  • 2 cups fresh tomatoes, chopped (or 1 (15 oz.) can of no salt added diced tomatoes, undrained)
  • 1 1/2 cups low-sodium vegetable broth
  • 1 Tbsp Italian seasoning
  • 1 Tbsp dried parsley
  • salt and black pepper, to taste
  1. Heat the olive oil in a large skillet over medium heat.
  2. Stir in the garlic and orzo pasta; squeeze half of the lime in the pan; cook and stir until pasta turns a light, golden color, or about 5 minutes.
  3. Stir in zucchini, squash, red bell pepper and mushrooms; cook until vegetables soften, or about 2 minutes.
  4. Stir in the spinach, tomatoes, vegetable broth, Italian seasoning and basil. Season with salt and pepper to taste.
  5. Reduce heat to medium-low. Cover, and simmer until almost all liquid is absorbed, or about 10 minutes.
  6. Add the parsley and squeeze the other half of the lime in the pan; stir.
  7. Remove from heat, cool slightly, and serve.

Lime Orzo Steps

Lime Orzo

4 thoughts on “Lime Orzo and Veggies

  1. Pingback: Weekly Photo Challenge: Lost in the Details | The Vegan Wannabe

  2. Pingback: Meatless Memorial Day Weekend | The Vegan Wannabe

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s