orzo pasta

Creamy spinach orzo topped with juicy lemon chicken breasts is a delicious and easy weeknight dinner recipe that can be made in less than 30 minutes!

Easy lemon chicken with creamy spinach orzo

chicken breasts ((boneless and skinless))

olive oil

lemon juice

garlic

paprika

tsp Italian herbs / Italian seasoning

salt

tsp pepper

300 g (10.5 ounces) orzo pasta

spinach

tsp crushed garlic

mascarpone

pasta cooking water ((reserved from the orzo))

Parmesan cheese

salt and pepper (to taste

lemon (to taste)

basil (for serving)

Bring a large pot of salted water to a boil and add the orzo pasta. Cook for 8-10 minutes or until the pasta is al dente.

Reserve 1 cup of cooking water and drain the orzo. Set aside. 

Whisk together the olive oil, lemon juice, paprika, herbs, garlic, salt and pepper and set aside.

Place the chicken on a chopping board and cover with parchment paper or plastic wrap. With a rolling pin or meat mallet, flatten the chicken out slightlyto approximately 1-2 cm (½in) thickness.

Place the chicken in a bowl or zip top bag and pour over the marinade. Allow to marinade for a few minutes or up to 24 hours in the fridge.

Heat a large pan over medium-high heat then add the chicken. Cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.  

In the same pan you cooked the chicken in, add the baby spinach and garlic and allow to cook until the spinach has wilted.

Add the mascarpone and a few tablespoons of the pasta cooking water. Stir until a smooth, creamy sauce develops.

Stir in the grated Parmesan cheese and season with salt, pepper and a squeeze of lemon juice.

Add the cooked orzo and add more of the pasta cooking water if necessary.

Top with the cooked chicken and fresh basil then serve. 

This hearty and flavourful pesto orzo salad is such a crowd pleaser! A nut-free arugula and basil pesto dresses cooked orzo, perfectly roasted vegetables, and chickpeas. So tasty, 10 core ingredients, and just beautiful to look at too!

Pesto Orzo Salad with Roasted Vegetables & Chickpeas

garlic,

sunflower seeds,

capers

arugula, lightly packed (plus extra for garnish)

basil leaves, lightly packed (plus extra for garnish)

light miso ((I used chickpea))

sea salt and ground black pepper,

eggplant,

zucchini,

bell pepper,

red onion,

cherry tomatoes

chickpeas

Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

Make the pesto. In a food processor fitted with the “S” blade, add the garlic, sunflower seeds, and capers. Pulse a few times to finely chop. Then, to the food processor bowl, add the arugula, basil, lemon juice, miso, salt, and pepper. Pulse the mixture a few times until the greens are finely chopped. Then, with the lid on and the motor running on low, slowly drizzle in the olive oil through the feed tube until you have a smooth paste that’s evenly combined. Check the pesto for seasoning and adjust if necessary. Set aside.

Roast the vegetables. Combine the chopped eggplant, zucchini, bell pepper, red onion, and whole cherry tomatoes on the baking sheet. Drizzle the vegetables with the olive oil and season very generously with salt and pepper. Toss to thoroughly coat all of the vegetables in oil and seasoning. Spread the vegetables out into a single layer and roast in the oven until tender and slightly browned on the edges, about 30 minutes. Check on the vegetables at the halfway point and give them a stir with a spatula. Set aside to cool slightly.

Cook the orzo according to package directions and drain. Add the cooked orzo to a large serving bowl and immediately dress with the pesto. Once all of the pesto is coated, spread it out in the serving bowl. Top the dressed orzo with the roasted vegetables and chickpeas and give it another light toss.

Top the pesto orzo salad with some extra basil, arugula, and toasted sunflower seeds. Serve immediately.

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It&#039;s simple to make and comes together in a total of 20 minutes!

Garlic Parmesan Orzo Pasta

chicken broth

dry orzo pasta ((about 278 grams))

garlic ((finely minced))

black pepper

cream

parsley

Combine broth, pasta, garlic, salt and pepper in a medium skillet.

Bring to a boil over medium-high heat, then reduce to medium-low and simmer,  stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).

Stir in cream, Parmesan and parsley. Serve.

Creamy lemon orzo with chickpeas and broccoli is a complete, quick, and hearty vegan meal. Totally dairy-free and made with simple ingredients.

Creamy Lemon Orzo with Chickpeas &amp; Broccoli

cashews,

water

yeast

broccoli florets

shallot, finely diced (about ¼ cup diced shallot)

garlic, minced

thyme, leaves

lemon zest

of chili flakes (optional)

vegetable stock,

flat leaf parsley, chopped

In an upright blender, combine the drained cashews, filtered water, and nutritional yeast. Blend on high until you have a smooth cream and set aside.

Place a braiser-style pot or Dutch oven over medium heat. Once it’s hot, add 1 teaspoon of the olive oil.

Add all the broccoli to the pot and scatter it out into a single layer. Press it down and leave it for 4 full minutes, or until browning occurs on the underside of the florets and broccoli is turning bright green. The exterior should be ever-so-slightly softened. Season the broccoli with salt and pepper, lightly toss, and then transfer to a bowl and set aside. It will continue cooking and this is totally fine.

Wipe out the pot and return it to the heat. Add the remaining olive oil and swirl it around. Add the shallot to the pot and stir. Cook shallots until softened and translucent, about 4 minutes. Add the garlic, thyme, lemon zest, and chili flakes (if using). Stir and cook until the garlic is quite fragrant, about 30 seconds to 1 minute. Add the orzo pasta and stir to coat in the seasoning and shallots. Add the chickpeas, stir to combine, and then season the mixture liberally with salt and pepper.

Add the vegetable stock to the pot and stir. Bring the creamy lemon orzo to a boil and then simmer until orzo is soft, about 8 minutes, stirring and scraping the bottom of the pot often. The orzo will want to stick to the bottom of the pot! Just keep stirring and adding more vegetable stock if necessary. You want to keep the consistency nice and fluid.

Once the orzo is soft and the mixture is starting to get creamy, add the cashew cream to the pot and stir to combine. Add the lemon juice to the creamy lemon orzo and stir. Add the broccoli back in and stir. Bring the creamy lemon orzo back up to a simmer. Check the dish for seasoning and adjust if necessary (more salt, lemon etc). Stir in the chopped parsley and serve immediately with vegan “parm” and extra chili flakes.

We’re in love with this easy orzo pasta recipe. There’s quick-to-cook orzo, tomatoes, basil, parmesan, and lots of garlic. Get this meal on the table in less than 20 minutes!

Orzo Pasta with Tomatoes, Basil and Parmesan

dry orzo pasta, substitute with any pasta variety

garlic (3 to 4 cloves)

cheese,

basil leaves,

Salt and fresh ground black pepper,

Amazing!  I served this with a parmesan crusted broiled fresh grouper.  This was the star over the fresh caught fish.

I made your dreamy butternut squash soup today and it was delicious! You guys are spot on!! I will be making many more of your recipes going forward..Thank you! Isabelle

This is an easy, delicious, and pretty dish and a great way to use all those summer tomatoes and basil! I made it for a light dinner but would also be great for lunch or anytime picnic.

This is a great dish. I did use 1/3 chicken broth when cooking orzo, then added shrimp with the tomato and basil. Makes a wonderful meal.   Thanks for posting this recipe, only problem we had, was stopping at 1 serving

Deliciously simple and fresh! Thank you for a new favorite! No changes needed. Bravissima!

Love this dish! It has become one of our family favourites. So light and tasty!

https://www.youtube.com/watch?v=AI4GpWUoFdo

Thanks to orzo pasta and a few fresh ingredients, you can make this easy recipe in under 20 minutes. There’s tomatoes, basil, parmesan, and lots of garlic.

This 30 minute tomato orzo with balsamic broccolini is hearty, simple to make, and loaded with flavour from shallots, garlic, thyme, capers, and fresh tomatoes. Made almost entirely on the stovetop with quick cooking orzo pasta, this is a perfectly cozy weeknight vegan main.

30 Minute Tomato Orzo with Balsamic Broccolini

olive oil, divided

broccolini, tough ends trimmed

balsamic vinegar

shallot, finely diced ((about ¾ cup diced shallot))

thyme leaves, minced

capers, minced

½ teaspoon chili flakes,

cherry tomatoes, halved

vegetable stock

unsweetened non-dairy cream ((see notes))

basil leaves, torn

vegan “parmesan”, for serving (optional)

balsamic glaze,

Preheat your oven to 425°F. If your broccolini stems are thick, cut them down the middle lengthwise. Transfer all trimmed broccolini to a baking sheet and toss with 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Spread the broccolini out into a single layer and roast for about 10-15 minutes, or until tender.

Start on the tomato orzo. In a deep skillet or braiser-style pot over medium heat, add the remaining olive oil. Add the shallot to the skillet and sauté until very soft and translucent, about 5 minutes. Add the thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and stir. Sauté until very fragrant, about 2 minutes.

Add the cherry tomatoes to the skillet and stir. Sauté until they start releasing juice and softening (you can speed this up by pressing down on them a bit with your stirring spoon), about 5 minutes. Season with salt and pepper. Add the orzo and stir.

Pour in the vegetable stock and non-dairy cream and stir.  Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot. Add more splashes of stock (or water) if necessary.

Check the orzo for seasoning and adjust if necessary. Stir in the fresh basil and serve with the broccolini on top and some vegan “parmesan” and balsamic glaze as garnish.

Vegan butternut minestrone is a cozy Fall spin on a classic soup. It&#039;s filled out with chickpeas, chard, hearty herbs, and whole grain pasta.

Butternut Minestrone with Sage, Chickpeas &amp; Chard

yellow onion, small dice

medium carrot, small dice

sage

thyme

chili flakes

garlic cloves,

tomato paste

small-diced butternut squash

medium zucchini, small dice

can chickpeas, drained and rinsed

sea salt & ground black pepper,

tomatoes

pasta

chard,

In a large, (5.25 quart or larger) heavy pot, heat the olive oil over medium-high heat. Add the onions and carrots to the pot and stir. Saute until onions are starting to become translucent and soft, about 3 minutes.

Add the sage, thyme, chili flakes, garlic, and tomato paste to the pot and stir. Once the tomato paste is evenly distributed and the garlic is fragrant, about 30 seconds, add the butternut squash, zucchini, and chickpeas. Stir to combine. Season the vegetables generously with salt and pepper.

Add the crushed tomatoes and vegetable stock to the pot. Cover the pot and bring it to a boil. Then, simmer the soup until the butternut squash pieces are tender, about 20-23 minutes. Add the pasta to the soup and continue simmering until pasta is tender and cooked through, about 10 minutes.

Add the chopped chard to the soup and place the lid on the pot. Let the soup simmer until the chard is wilted and bright green, about 2 minutes. Check the soup for seasoning. Serve the butternut minestrone hot with drizzles of olive oil, extra chili flakes, freshly ground black pepper, sprinkles of vegan “parmesan”, or fresh bread.

This creamy mushroom asparagus orzo is incredibly flavourful and it cooks up in about 30 minutes! A base of leeks and garlic gets a punchy boost from capers, nutritional yeast, saffron, miso, grainy mustard, and lemon. Naturally vegan and easily made gluten-free with GF orzo pasta.

Creamy Mushroom Asparagus Orzo

light miso

Dijon mustard

⅓ lb (151 grams) asparagus,

½ lb (227 grams) cremini mushrooms, sliced

leek (light green

¼ teaspoon dried ground chillies or chili flakes ((optional))

dry orzo pasta

saffron threads

peas

dill

vegan "parmesan" for serving ((optional))

In a small bowl, whisk together the miso, lemon juice, and Dijon mustard. If you can&#39;t get the miso lumps out, just add a splash of hot water from the tap and whisk again. Set this mixture aside.

Place a deep skillet or braiser-style pot over medium heat. Once the pot is hot, pour in 1 teaspoon of olive oil and swirl it around. Add the asparagus and season with salt and pepper. Sauté asparagus until bright green and slightly tender, about 2 minutes. Transfer the cooked asparagus to a plate and return the pot to the stove.

Pour another teaspoon of olive oil into the pot and stir it around. Add the mushrooms to the pot and let them sit for 1 full minute. Stir them up and let them sit for another full minute. Season the mushrooms with salt and pepper and keep sautéing until slightly browned and tender, another minute. Transfer the cooked mushrooms to the plate with the asparagus.

Give the pot a quick wipe and return it to the stove over medium heat. Pour in the remaining olive oil and swirl it around. Add the leeks and stir. Sauté the leeks until very tender, about 3 minutes. If they begin to brown on the edges, lower the heat.

Add the capers, garlic, nutritional yeast, and chillies (if using) to the pot and stir. Keep stirring until very fragrant, about 30 seconds. Season with salt and pepper.

Add the orzo to the pot and stir to coat in the leeks and seasoning.

Add the vegetable stock, the non-dairy cream, and saffron to the pot and stir. Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot.

Stir the peas, fresh dill, cooked asparagus, and mushrooms into the orzo. Also add the reserved miso, lemon juice, and Dijon mustard mixture. Keep stirring as the orzo simmers for another minute. Taste for seasoning one more time. If you find that the orzo is sopping up the liquid too quickly, just add a few splashes of water to &quot;cream&quot; it back up.

Serve the orzo hot with vegan &quot;parmesan&quot; on top if you like.

We all love one pot dinner recipe and this easy spring vegetable chicken orzo is the perfect simple family meal.

Easy Spring Vegetable Chicken Orzo

500 g (1lb) chicken breasts

shallot

200 g (7 oz) fresh asparagus (stalks chopped)

heavy cream

chicken stock/chicken broth

lemon (zest and juice

tsp salt

basil (to serve)

Heat a large, deep pan or skillet over medium-high heat.

Slice the chicken breasts in half horizontally, resulting in two thin cutlets.

Drizzle over a tablespoon of olive oil and season with salt and pepper.

Sear the chicken in the hot pan until golden brown on both sides then remove from the pan and set aside.

In the same pan, add another tablespoon of olive oil or a knob of butter and allow to melt.

Add the shallots and garlic and cook for 30 seconds then add all the vegetables. I like to add the asparagus tops later on to prevent over-cooking.

Add the orzo, lemon juice, stock and cream and season with salt and pepper.

Cover and allow to simmer for 7-8 minutes until the orzo has absorbed most of the liquid.

Stir in the Parmesan cheese.

Add the seared chicken and asparagus tops then cover and cook for another 5 minutes until the orzo is tender and the chicken is fully cooked.

Remove from the heat, garnish with fresh basil and serve.

This easy, one-pot orzo pasta recipe with spinach and sundried tomatoes is perfect served with crispy chicken thighs for a delicious dinner.

Tomato Spinach Orzo Pasta with Crispy Chicken Thighs

chicken thighs

salt (to taste)

onion (finely chopped)

sundried tomatoes (chopped)

baby spinach

basil (chopped)

chicken stock

½ tsp pepper

Preheat the oven to 200°C/390°F.

Pat the chicken thighs dry with paper towels then season generously with salt.

Place the thighs, skin-side down, in a large pan. Place the pan over medium heat then allow to cook for 10 minutes until the skin is crisp and golden.

Turn the thighs over and cook for another 5 minutes. Remove the chicken from the pan and set aside. 

In the same pan, cook the onion and garlic until soft and fragrant. Add the sundried tomatoes and spinach and cook until the spinach has wilted.

Add the orzo and basil then stir to combine then pour in the chicken stock and season with salt and pepper.

Place the chicken thighs on top of the orzo then place in the oven and allow to cook for 10-15 minutes until the orzo and chicken are cooked through.

Remove from the oven and serve with lemon wedges. 

This creamy corn and grated zucchini pasta is perfect for summer. The sweet corn kernels taste amazing with the grated zucchini, Delallo Food’s tender orzo pasta, and cheesy creamy sauce.

Creamy Corn and Grated Zucchini Orzo Pasta

orzo pasta (Delallo Foods)

extra-virgin olive oil (Delallo Foods, private reserve)

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Top Tags

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The most viewed orzo pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine