One-Pot Lemon Herb Orzo (Print View)

Bright orzo dish with chickpeas, spring vegetables, fresh herbs, and lemon, ready in 30 minutes.

# Components:

→ Pasta & Legumes

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup zucchini, diced
06 - 1 cup baby spinach, packed
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced

→ Liquids

09 - 3 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - Juice and zest of 1 large lemon

→ Herbs & Seasoning

12 - 1/4 cup fresh parsley, chopped
13 - 2 tablespoons fresh dill, chopped
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon freshly ground black pepper
17 - Pinch of red pepper flakes, optional

# Directions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic, diced zucchini, asparagus pieces, and sugar snap peas to the skillet. Cook for 2 to 3 minutes while stirring occasionally until vegetables begin to soften.
03 - Stir in the dry orzo pasta and cook for 1 minute, stirring constantly to lightly toast the grains.
04 - Add drained chickpeas, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes if using. Bring the mixture to a gentle boil.
05 - Reduce heat to a simmer, cover the skillet, and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
06 - Stir in baby spinach, lemon juice, and lemon zest. Cook for 1 to 2 minutes until spinach is completely wilted.
07 - Remove from heat. Add chopped parsley and dill, then toss gently to combine. Taste and adjust seasoning as needed.
08 - Divide among serving bowls and serve warm. Garnish with additional fresh herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum flavor as the pasta absorbs all those herbaceous, lemony juices.
  • It's naturally vegetarian, budget-friendly, and ready faster than ordering takeout.
  • Spring vegetables stay bright and slightly crisp instead of turning mushy, giving you that satisfying textural contrast.
02 -
  • Don't skip rinsing the canned chickpeas, as the liquid they're packed in can make the finished dish gummy and overly salty.
  • The moment the spinach hits the pan, the residual heat will wilt it instantly, so don't cook it longer than a minute or it becomes drab and loses texture.
03 -
  • If your pan isn't wide enough, use a Dutch oven instead, which distributes heat more evenly and prevents the edges from cooking faster than the center.
  • Taste the pasta a minute before you think it should be done, because it continues cooking slightly from residual heat even after you remove it from the stove.
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