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Pesto Orzo
This easy and quick one pot meal is packed with veggies and fresh flavor.
Ingredients
- 1 tbsp (15 mL) olive oil
- ½ small onion, chopped
- ½ tsp (2 mL) salt
- 1 large or 2 small zucchini, sliced into half-moons
- 1 red bell pepper, seeded and coarsely chopped
- 3 cups (750 mL) vegetable broth
- ½ cup (125 mL) prepared pesto, plus more for topping
- ½ cup (125 mL) heavy cream or half & half
- 1 lb (450 g) orzo pasta
- 4 oz (125 g) low moisture, part-skim mozzarella cheese, cut into small cubes
- ½ oz (15 g) Parmesan cheese, finely grated (½ cup/125 mL)
- ½ lemon, zested (optional)
Directions
- Preheat the oven to 400°F (200°C).
- Heat the oil in the 5-Qt (4.7-L) Brilliance Nonstick Saute Pan over medium heat for 2 minutes. Add the onion and salt and cook 3-4 minutes until the onion is softened.
- Add the zucchini and bell pepper; cook 4-5 minutes or until the zucchini is lightly browned.
- Add the broth, pesto, and cream and bring to a boil over medium-high heat. Add the orzo and return to a boil. Turn off the heat.
- Stir in the mozzarella cheese and bake 7-9 minutes until the orzo is cooked and the cheese has melted.
- Remove from the oven, top with the Parmesan and more pesto or lemon zest, if you’d like.
Yield:
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 490, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 20 mg, Sodium 760 mg, Carbohydrate 64 g, Fiber 2 g, Sugars 7 g (includes 0 g added sugar), Protein 18 g
Cook's Tips:
You can add diced cooked chicken or shrimp for more protein.
Either jarred or refrigerated pesto will work. For a light and fresh version, use the refrigerated type and for a more comforting dish, use the jarred.
The lemon zest will add a bright, citrusy kick at the end, but if you don’t like lemon it will be great without
