Description
A vibrant and nutritious Mediterranean lemon-orzo dinner featuring tender orzo pasta tossed with sautéed vegetables, tangy chickpeas, fresh lemon, and creamy feta cheese. This hearty skillet meal combines fresh herbs and classic Mediterranean flavors for a satisfying vegetarian dish ideal for a wholesome weeknight dinner.
Ingredients
Scale
Orzo and Pasta
- 1 cup orzo pasta
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
Legumes & Seasonings
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 lemon, juiced and zested
Finishing Touches
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- Cook the Orzo: Begin by cooking the orzo pasta in a large pot of salted boiling water according to package instructions, typically about 8-10 minutes, until al dente. Once cooked, drain the orzo and set it aside for later use.
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until the onions become translucent and fragrant.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute, making sure to stir frequently to prevent burning and to release its aroma.
- Cook Vegetables: Add the chopped red bell pepper and diced zucchini to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables become tender but still retain some bite.
- Incorporate Tomatoes and Chickpeas: Add the halved cherry tomatoes and the rinsed, drained chickpeas to the skillet. Season with dried oregano, dried basil, salt, and pepper. Continue cooking for 3 to 4 minutes, allowing the tomatoes to soften and the flavors to meld.
- Combine Orzo and Lemon: Stir the cooked orzo pasta into the vegetable and chickpea mixture. Add the lemon juice and lemon zest, mixing thoroughly to combine all flavors evenly and heat the mixture through.
- Add Finishing Ingredients: Remove the skillet from heat. Fold in the chopped fresh parsley and crumbled feta cheese gently. Taste and adjust seasoning as needed with additional salt, pepper, or lemon.
- Serve: Serve the lemon-orzo dinner warm, garnished with extra fresh parsley and feta cheese if desired, for a refreshing and satisfying Mediterranean meal.
Notes
- For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
- Use low-sodium canned chickpeas to reduce sodium content.
- Add a pinch of red pepper flakes to give the dish a subtle spicy kick.
- Substitute fresh herbs like basil or mint for parsley for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
