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One-Pan Pesto Orzo with Zucchini and Peas

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One-Pan Pesto Orzo with Zucchini and Peas is a fast, flavorful dish featuring tender orzo pasta, fresh vegetables, and rich pesto all cooked in a single pan. It’s creamy, comforting, and perfect for a quick vegetarian main or a versatile side dish.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (main) or 6 servings (side)
  • Category: Main Course, Side Dish
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 zucchini, chopped
  • 1 cup frozen peas
  • 1 cup orzo pasta
  • 2 cups vegetable or chicken broth
  • 1/4 cup pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1 tablespoon lemon juice (optional)
  • Fresh basil or parsley, for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Sauté garlic for about 30 seconds, then add chopped zucchini and cook for 3–4 minutes until softened.
  3. Stir in orzo and toast for 1–2 minutes.
  4. Pour in broth and bring to a gentle simmer. Cook uncovered, stirring occasionally, for about 10 minutes until orzo is tender and most liquid is absorbed.
  5. Add frozen peas and cook for 2 more minutes until heated through.
  6. Stir in pesto and Parmesan cheese until creamy and well combined.
  7. Season with salt, pepper, and lemon juice if using.
  8. Serve hot, garnished with extra Parmesan and fresh herbs if desired.

Notes

  • Add cooked chicken, shrimp, or chickpeas for more protein.
  • Stir in spinach or arugula for extra greens.
  • Mix in ricotta or cream for a richer texture.
  • Use a nut-free pesto for allergy-friendly option.
  • Refresh with a splash of broth or water when reheating.

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