Description
This Orzo Primavera is a vibrant and comforting pasta dish packed with roasted vegetables, creamy cannellini beans, and fresh basil. Finished with parmesan and olive oil, it makes an easy and satisfying weeknight meal.
Ingredients
- 1 cup orzo
- 1 cup frozen peas
- 1 can cannellini beans, rinsed and well drained (15 oz / 400 g can or 1½ cups cooked beans)
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, kept whole
- 1 small red onion, thinly sliced
- 3 cloves garlic, smashed and roughly chopped
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- Black pepper or red pepper flakes to taste
- 1/2 cup grated parmesan cheese
- 1 handful fresh basil
- Optional lemon zest to taste
Instructions
- Preheat the oven to 430°F (220°C). Add the cannellini beans, zucchini, red bell pepper, cherry tomatoes, red onion, and garlic to a large baking tray.
- Drizzle the vegetables with olive oil and season with oregano, sea salt, and black pepper or red pepper flakes. Toss well and spread into an even layer.
- Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
- Meanwhile, bring a pot of salted water to a boil. Cook the orzo according to package instructions. Add the frozen peas during the last minute of cooking.
- Reserve about 1/4 cup of pasta water, then drain the orzo and peas without rinsing.
- Add the hot orzo and peas directly to the baking tray with the roasted vegetables.
- Stir in the parmesan cheese, fresh basil, and 1-2 tablespoons of reserved pasta water. Mix well, scraping up any browned bits from the tray.
- Add additional pasta water or olive oil if needed. Taste and adjust seasoning before serving warm.
Notes
- For a vegan version, replace parmesan with a dairy-free alternative.
- Lemon zest adds a fresh brightness to the finished dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or olive oil to keep the pasta moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roast and Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 8 g
- Protein: 17 g
- Cholesterol: 12 mg
