Orzo Primavera
Servings: 4 people
- 1 cup (210 g) orzo
- 1 cup (150 g) frozen peas
- 1 can cannellini beans rinsed and well drained — 15 oz (400 g) can or 1½ cups (230 g) cooked beans
- 1 medium zucchini diced
- 1 red bell pepper diced
- 1 cup (150 g) cherry tomatoes kept whole
- 1 small red onion thinly sliced
- 3 cloves garlic smashed and roughly chopped
- 3 tablespoons olive oil extra virgin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt + black pepper or red pepper flakes to taste
- ½ cup (50 g) grated parmesan more or less to taste
- 1 handful basil + optional lemon zest to taste
- Roast: Preheat oven to 430°F (220°C).Add 1 can cannellini beans (rinsed), 1 medium zucchini, 1 red bell pepper, 1 cup cherry tomatoes, 1 small red onion, and 3 cloves garlic to a large baking tray.Drizzle with 3 tablespoons olive oil, sprinkle with 1 teaspoon dried oregano, 1 teaspoon sea salt, and pepper, then toss.Spread in a single layer.Bake for 20–25 minutes, until soft and lightly browned.
- Boil: Near the end of baking, boil salted water. Cook 1 cup orzo following the package time.Add 1 cup frozen peas during the last 1 minute.Save about ¼ cup of pasta water, then drain (don’t rinse).
- Mix Everything: Add hot orzo and peas to the tray with the veggies.Add ½ cup grated parmesan, 1 handful basil, and 1–2 tablespoons of pasta water. Mix well, scraping up the tasty bits from the tray.
- Finish: If dry, add a little more pasta water or olive oil.Taste, adjust seasoning, and serve warm.
Substitutions
- Orzo → ditalini, small shells, fregola, pearl couscous
- Cannellini beans → chickpeas, butter beans, lentils
- Frozen peas → fresh peas, edamame, chopped green beans
- Zucchini → yellow squash, eggplant, mushrooms, chopped broccoli
- Red bell pepper → asparagus, carrots, snap peas, green beans
- Cherry tomatoes → diced tomatoes, grape tomatoes, roasted red peppers
- Red onion → shallots, yellow onion, sliced leeks
- Garlic → garlic-infused olive oil (if sensitive)
- Extra virgin olive oil → regular olive oil, avocado oil
- Dried oregano → Italian seasoning, thyme, basil
- Parmesan → Pecorino, crumbled feta, dairy-free alternative
- Fresh basil → parsley, chives, dill
- Don’t crowd the pan → single layer = real roasting, better flavor
- Time the orzo → cook it last so it soaks up all the goodness
- Save pasta water → a splash = silky, glossy finish
- Salt properly → under-seasoned veg = flat dish
- Scrape the tray → those browned bits are pure flavor gold
- Adjust at the end → loosen with water/oil or let it sit to thicken
- Storage → keep leftovers airtight in the fridge (up to 3 days); reheat with a splash of water
