I know I’m not the only mom who is always looking for new and interesting recipes to try out with their kids. We all want our children to be exposed to a variety of flavors, textures, and colors so they grow up with an appreciation for food. This Vegetable Orzo recipe is perfect for busy moms because it is easy to make and can be served as a side dish or main course! Not only that but it tastes delicious too! You’ll never have another boring meal again when you can serve your family this yummy veggie pasta dish!
prep: 10 mins, cook: 20 mins, total: 30 mins, Servings: 4, Yield: 4 servings
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 cup orzo pasta
salt and pepper to taste
1 cup chopped carrot
1 small zucchini, quartered and sliced
½ red onion, chopped
1 lemon, juiced
2 tablespoons balsamic vinegar
Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
Per Serving: 295 calories; protein 8.5g; carbohydrates 48.6g; fat 8.2g; sodium 30.8mg.