One-Pot Lemon Herb Orzo (Printable version)

Bright one-pot orzo with chickpeas, spring vegetables, fresh herbs, and lemon for an easy, wholesome meal.

# What you need:

→ Pasta & Legumes

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup zucchini, diced
06 - 1 cup baby spinach, packed
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced

→ Liquids

09 - 3 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - Juice and zest of 1 large lemon

→ Herbs & Seasoning

12 - 1/4 cup fresh parsley, chopped
13 - 2 tablespoons fresh dill, chopped
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon freshly ground black pepper
17 - Pinch of red pepper flakes (optional)

# Steps to follow:

01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and sauté for 3–4 minutes until softened.
02 - Add garlic, zucchini, asparagus, and sugar snap peas. Cook for 2–3 minutes, stirring occasionally, until vegetables are just starting to soften.
03 - Stir in the orzo and cook for 1 minute to lightly toast.
04 - Add chickpeas, vegetable broth, oregano, salt, pepper, and red pepper flakes if using. Bring to a gentle boil.
05 - Reduce heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
06 - Stir in spinach, lemon juice, and lemon zest. Cook for 1–2 minutes until spinach is wilted.
07 - Remove from heat. Add parsley and dill, toss gently to combine. Taste and adjust seasoning if needed. Serve warm, garnished with extra herbs and lemon wedges if desired.

# Expert tips:

01 -
  • Everything happens in one pot, which means you're done before the guilt of a sink full of dishes even sets in.
  • It's naturally vegetarian but doesn't taste like you're sacrificing anything, thanks to those protein-packed chickpeas.
  • The lemon and fresh herbs make it taste way fancier than the minimal effort required.
02 -
  • Don't skip the lemon zest—bottled juice alone will taste flat and sour rather than bright and fresh, and zest is where the actual flavor magic lives.
  • Spinach added at the beginning turns into a muddy mess, but added at the end it stays vibrant, so timing matters more than people realize.
03 -
  • If you're cooking for someone with dietary restrictions, this works beautifully as written for vegetarians, and it's naturally gluten-free if you swap in gluten-free orzo.
  • A spoonful of Greek yogurt stirred in just before serving adds creaminess without making it heavy, and it creates little clouds of tang throughout.
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