A simple lemon parmesan orzo dish with perfectly sautéd vegetables for a bright, colorful, and flavorful side dish!

This dish is simple, nourishing, and so delicious as a side served with any protein you love. It makes for such a great dinner or hosting staple! It can be made gluten free, too, by using chickpea rice (see recipe for a link to what I like to use)!

It’s high in fiber from all of the vegetables, and if you use chickpea rice like I did it’s also high in protein!

This orzo has a mix of bell pepper, red onion, tomatoes, and arugula for tons of vibrant colors and lots of nutrients packed into it. It’s easy to prep and cook, and just the perfect combination of flavors and textures.

I can’t wait to hear if you give this one a try! Be sure to let me know what you think 🙂 Enjoy!

Lemon Parmesan Vegetable Orzo

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Sides

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Description

Orzo with roasted vegetables, fresh lemon, and parmesan cheese.

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Ingredients

Scale 1x2x3x

• 8 oz orzo (for gluten free, I like to use this)
• 2 tbsp olive oil
• 1/2 of a red onion, sliced thin
• 2 cloves of garlic
• 1 large bell pepper, sliced thin
• 1/2 pint cherry tomatoes, sliced in half
• 1/2 tsp Italian seasonings
• Salt + pepper, to taste
• Juice of 1 lemon
• 1/4 cup grated parmesan cheese
• 1–2 cups of arugula

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Instructions

1. Cook orzo according to package directions.
2. In a large skillet over medium heat, add oil, onion, and garlic. Sauté for 4 minutes.
3. Stir in pepper and tomatoes; season with salt and pepper and Italian seasonings. Sauté until soft, 5-8 minutes.
4. Turn off heat on skillet and stir in drained orzo. Add lemon and parmesan, plus an extra drizzle of olive oil. Stir in arugula. Add more salt and pepper as needed.

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