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Hearty Mediterranean Lemon-Orzo Dinner

A delightful blend of Mediterranean flavors featuring tender orzo, zesty lemon sauce, and vibrant vegetables, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta the star of the dish
  • 2 tablespoons olive oil for sautéing
  • 1 medium onion, diced a flavor foundation
  • 2 cloves garlic, minced essential for flavor
  • 2 cups vegetable broth liquid gold of flavor
  • 1 medium zucchini, diced for freshness
  • 1 red bell pepper, diced red bell pepper, diced a pop of color
  • 1 large lemon, juice and zest our zesty hero
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley, chopped to sprinkle joy

Method
 

Cooking the Orzo
  1. In a large pot, bring salted water to a boil. Add the orzo and cook according to package directions until al dente, usually around 8-10 minutes. Drain and set aside.
Sautéing the Vegetables
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
Adding Broth and Vegetables
  1. Pour in the vegetable broth and add the diced zucchini and red bell pepper. Bring to a gentle simmer and cook for about 5 minutes, or until the vegetables are tender.
Combining Ingredients
  1. Stir in the cooked orzo, lemon juice, and zest. Mix until everything is well combined and heated through.
  2. Season with salt and pepper to taste.
Serving
  1. Remove from heat and serve hot, garnished with fresh parsley.

Notes

Store leftovers in the refrigerator for up to 3 days in an airtight container. Can be frozen for up to 1 month. To reheat, thaw overnight in the fridge and warm in a skillet, adding a splash of vegetable broth or olive oil to restore texture and flavor.