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- 1 cup orzo pasta - 3 cups vegetable broth - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 medium zucchini, diced - 1 cup baby spinach - Zest and juice of 1 lemon - ½ cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) To make the One Pot Lemon Parmesan Orzo, I use simple measurements. Here’s a quick guide: - Orzo pasta: 1 cup is about 200 grams. - Vegetable broth: 3 cups equals about 720 milliliters. - Olive oil: 1 tablespoon is about 15 milliliters. - Garlic: 2 cloves are roughly 6 grams when minced. - Onion: 1 small onion is about 70 grams. - Zucchini: 1 medium zucchini is about 200 grams. - Baby spinach: 1 cup is roughly 30 grams. - Lemon: The zest and juice from 1 lemon is about 1 tablespoon each. - Parmesan cheese: ½ cup is about 50 grams when grated. If you don’t have one of these ingredients, here are some easy swaps: - Orzo pasta: Use any small pasta like ditalini or couscous. - Vegetable broth: Chicken broth works well for a different flavor. - Olive oil: You can use butter or any other cooking oil. - Zucchini: Swap with diced bell pepper or yellow squash. - Spinach: Kale or arugula can be a nice change here. - Parmesan cheese: Try pecorino or nutritional yeast for a vegan twist. These swaps keep your dish fresh and tasty. Enjoy experimenting! Start by gathering your ingredients. You need: - 1 cup orzo pasta - 3 cups vegetable broth - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 medium zucchini, diced - 1 cup baby spinach - Zest and juice of 1 lemon - ½ cup freshly grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Chop the onion and zucchini. Mince the garlic. This prep makes cooking easier. Heat the olive oil in a large pot over medium heat. Add the chopped onion first. Sauté for about 3-4 minutes until it turns clear. Next, add the minced garlic and diced zucchini. Cook them for another 2-3 minutes. The zucchini should be soft. Now, stir in the orzo pasta and pour in the vegetable broth. Bring the mix to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 10-12 minutes. Stir the pot occasionally. The orzo will soak up most of the liquid. After simmering, take the pot off the heat. Stir in the baby spinach, lemon zest, and lemon juice. The heat will wilt the spinach quickly. Finally, mix in the freshly grated Parmesan cheese until it blends well. Add salt and pepper to taste. For the best orzo texture, watch the cooking time. If overcooked, it may become mushy. Keep an eye on the liquid level too. You want it creamy, not soupy. If you like a bit of crunch, add the spinach later. This way, it stays bright and fresh. Using freshly grated cheese makes a big difference in flavor. Garnish with chopped fresh parsley before serving. This adds a nice color and a fresh taste. Enjoy your meal! You can change the taste of your One Pot Lemon Parmesan Orzo easily. Here are some ideas: - Add herbs: Fresh basil or thyme adds a nice touch. - Spice it up: A pinch of red pepper flakes gives heat. - Use different cheese: Try goat cheese or feta for a new flavor. - Citrus zest: Mix in lime or orange zest for a twist. Serve your orzo warm for the best taste. Here are some great ideas: - Pair with protein: Grilled chicken or shrimp complements the dish well. - Add a salad: A fresh green salad balances the meal. - Serve with bread: Crusty bread is great for scooping up orzo. - Garnish: Top with extra parsley and lemon slices for color. Leftover One Pot Lemon Parmesan Orzo can be tasty too. Here’s how to store it right: - Cool it first: Let it cool down before putting it in the fridge. - Use airtight containers: This keeps the orzo fresh and tasty. - Eat within three days: For the best flavor, enjoy leftovers soon. - Reheat gently: Add a splash of broth or water when warming it up. {{image_2}} You can boost the protein in your One Pot Lemon Parmesan Orzo easily. Consider adding cooked chicken, shrimp, or even chickpeas. Each option brings a unique taste and texture. For chicken, use shredded rotisserie for quick prep. If you prefer seafood, add shrimp right before the orzo is done cooking. They only need a few minutes to cook through. For a plant-based choice, chickpeas add a nice bite and protein without meat. To make a vegan version, swap out the Parmesan cheese for nutritional yeast. This gives a cheesy flavor without using dairy. Use vegetable broth to keep it plant-based. You can also add more veggies like bell peppers or mushrooms for extra flavor and texture. If you like creaminess, add a splash of coconut milk after cooking. This makes the dish rich and satisfying. Seasonal vegetables can change the vibe of your dish. In spring, try adding asparagus or peas for freshness. In summer, bell peppers and cherry tomatoes can bring brightness. In fall, consider adding butternut squash or kale for warmth. In winter, root vegetables like carrots or parsnips work well. Just remember to adjust cooking times based on the veggies you choose. Keep the flavors fresh and vibrant to highlight the lemon! After cooking your One Pot Lemon Parmesan Orzo, let it cool down. Place it in an airtight container. Store it in the fridge for up to three days. This way, it stays fresh and tasty. When you’re ready to eat, just take it out. You can also freeze the orzo. First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Press out the air to avoid freezer burn. It can last up to three months in the freezer. When you want to enjoy it again, just thaw it overnight in the fridge. To reheat, you have a few options. You can use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir between each burst to heat evenly. For the stovetop, add a splash of broth or water. Heat it on low, stirring often until warm. This keeps the orzo moist and flavorful. Enjoy your meal! To make One Pot Lemon Parmesan Orzo, follow these easy steps: 1. Heat olive oil in a large pot over medium heat. 2. Add chopped onion and cook until it turns clear. This takes about 3-4 minutes. 3. Next, stir in minced garlic and diced zucchini. Cook for another 2-3 minutes. 4. Add orzo pasta and vegetable broth. Bring to a boil. 5. Once boiling, lower the heat, cover the pot, and simmer for 10-12 minutes. Stir often. 6. After the orzo absorbs most of the liquid, remove it from heat. 7. Mix in baby spinach, lemon zest, and lemon juice. The heat will wilt the spinach. 8. Finally, fold in freshly grated Parmesan cheese and season with salt and pepper. 9. Garnish with chopped parsley before serving. This dish is quick, tasty, and perfect for a weeknight meal. Yes, you can use other pasta shapes for this recipe. Some great options include: - Penne - Fusilli - Farfalle Keep in mind that cooking times may vary. Check the package for guidance. The flavors will still shine through, making it a fun twist! One Pot Lemon Parmesan Orzo pairs well with various sides. Here are some ideas: - Grilled chicken or shrimp - A light salad with mixed greens - Roasted vegetables like bell peppers or carrots These sides add more texture and flavor. Feel free to mix and match based on what you enjoy! This article covers the key points for making One Pot Lemon Parmesan Orzo. You learned about the ingredients, how to prepare and cook them, and ways to achieve a great texture. We explored tips for customizing flavors and serving ideas. You gained insights into variations like protein add-ins and vegan options. Lastly, we discussed proper storage and reheating methods. Remember to try different ingredients to make this dish your own. Enjoy your cooking adventure and savor every bite!

One Pot Lemon Parmesan Orzo

Discover the deliciousness of Zesty One Pot Lemon Parmesan Orzo, a quick and flavorful meal that's perfect for busy weeknights! Packed with fresh veggies and creamy Parmesan cheese, this easy recipe takes just 25 minutes to prepare. Say goodbye to the hassle of multiple pots and pans—everything cooks in one pot for minimal cleanup. Click through to explore the full recipe and bring this delightful dish to your table today!
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Ingredients
  

1 cup orzo pasta

3 cups vegetable broth

1 tablespoon olive oil

2 cloves garlic, minced

1 small onion, finely chopped

1 medium zucchini, diced

1 cup baby spinach

Zest and juice of 1 lemon

½ cup freshly grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Add the minced garlic and diced zucchini, cooking for another 2-3 minutes or until the zucchini is tender.

      Stir in the orzo pasta and vegetable broth, bringing the mixture to a boil.

        Once boiling, reduce the heat to low, cover the pot, and simmer for about 10-12 minutes, stirring occasionally, until the orzo is cooked and has absorbed most of the liquid.

          Remove the pot from heat, and stir in the baby spinach, lemon zest, and lemon juice. Allow the residual heat to wilt the spinach.

            Fold in the freshly grated Parmesan cheese until well combined. Season with salt and pepper to taste.

              Garnish with chopped fresh parsley before serving.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4