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One-Pot Lemon-Basil Orzo and Vegetables
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Prep Time:
20 minutes
Total Time:
35 minutes
Zesty lemon and fragrant basil add brightness to this satisfying dish with orzo, chickpeas, zucchini, and tomatoes for a complete meal.
Ingredients:
  • 3 tablespoons olive oil
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 8 oz uncooked orzo pasta (1 cup)
  • 1 1/2 cups Progresso™ vegetable broth (from 32-oz container)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (19 oz) Progresso™ chick peas, drained, rinsed
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1/4 cup julienned fresh basil leaves
Instructions:
  • In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook zucchini for 2 to 3 minutes, stirring occasionally, until it is lightly browned. Transfer zucchini to a plate.
  • In the same skillet, heat the remaining 2 tablespoons of oil, then sauté the onion and garlic for 2 to 3 minutes until softened. Add the orzo and cook for another 2 to 3 minutes until lightly toasted. Stir in the broth, tomatoes, chickpeas, lemon peel, salt, and pepper. Bring to a boil, then cover and simmer on low heat for 8 to 10 minutes until most of the liquid is absorbed and the orzo is almost tender.
  • Combine zucchini and lemon juice with orzo mixture. Allow to sit off the heat, covered, until all liquid is absorbed (3 to 5 minutes). Mix in basil before serving.

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