One-Pan Pesto Orzo with Zucchini and Peas

One-Pan Pesto Orzo with Zucchini and Peas is a quick and vibrant dish that’s full of fresh flavor and creamy texture. It’s made in a single pan for easy cleanup and brings together tender orzo pasta, seasonal veggies, and the rich, herbaceous taste of pesto—all in under 30 minutes.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and packed with flavor. The orzo cooks right in the same pan with the vegetables, soaking up all the goodness from the pesto and broth. It’s perfect as a light vegetarian main or a hearty side dish, and I can easily add a protein if I want to make it more filling. Plus, it’s a great way to use up summer zucchini and frozen peas from my freezer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
garlic, minced
zucchini, chopped
frozen peas
orzo pasta
vegetable or chicken broth
store-bought or homemade pesto
Parmesan cheese, grated
salt
black pepper
lemon juice (optional, for brightness)
fresh basil or parsley (optional, for garnish)

directions

1. I heat olive oil in a large skillet over medium heat.

2. I sauté the garlic for about 30 seconds, then add the chopped zucchini and cook until it starts to soften—about 3–4 minutes.

3. I stir in the orzo and toast it for 1–2 minutes to enhance the flavor.

4. I pour in the broth and bring everything to a gentle simmer. I cook the orzo uncovered, stirring occasionally, until it’s tender and most of the liquid is absorbed—about 10 minutes.

5. I add the frozen peas and cook for 2 more minutes, just until heated through.

6. I stir in the pesto and a generous handful of grated Parmesan, mixing until everything is creamy and coated.

7. I season with salt, pepper, and a splash of lemon juice if I want a little brightness.

8. I serve it hot, garnished with extra Parmesan and fresh herbs if I have them.

Servings and timing

This recipe serves 4 as a main dish or 6 as a side. It takes 10 minutes to prep and about 15–20 minutes to cook—making it a perfect weeknight dinner in under 30 minutes.

Variations

Sometimes I add cooked chicken, shrimp, or chickpeas for extra protein. I’ve also stirred in baby spinach or arugula at the end for added greens. If I want it creamy, I mix in a spoonful of ricotta or a splash of cream with the pesto. For a nut-free version, I use sunflower seed or kale pesto.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or water to loosen it up. The orzo absorbs sauce as it sits, so refreshing it with a bit of liquid helps bring back the texture.

FAQs

Can I use rice instead of orzo?

Orzo works best for this quick-cooking, creamy texture, but I can use arborio rice for a risotto-style version. Just note the cook time and broth amount will need adjusting.

What kind of pesto should I use?

I usually use classic basil pesto, but any variety (like spinach or sun-dried tomato pesto) works well depending on my taste.

Can I make it vegan?

Yes, I use vegetable broth and skip the Parmesan or use a plant-based alternative. The pesto also needs to be dairy-free—many store-bought options are.

Can I freeze it?

I don’t recommend freezing this dish, as orzo and zucchini can become mushy after thawing. It’s best enjoyed fresh or refrigerated for a few days.

Is this dish good for meal prep?

Absolutely. I make a batch and divide it into containers for lunch or dinner throughout the week. It reheats well with a splash of broth or water.

Conclusion

One-Pan Pesto Orzo with Zucchini and Peas is one of my favorite go-to meals when I want something quick, comforting, and packed with fresh flavor. It’s easy to customize, perfect for busy nights, and always leaves me feeling satisfied. Whether I serve it solo or pair it with a protein, it’s a simple dish that always delivers.