A simple lemon parmesan orzo tossed with perfectly sautéed vegetables — a bright, colorful, and flavorful side dish that’s easy to make any night of the week.
This comforting recipe works as a side paired with your favorite protein or as a light main when you want something satisfying but not heavy. It’s easy to adapt to a gluten-free diet by using chickpea-based orzo (recipe notes indicate a preferred brand). The combination of vegetables and whole ingredients delivers plenty of fiber, and using chickpea orzo adds extra protein.
Vibrant bell pepper, red onion, cherry tomatoes, and fresh arugula give this orzo a rainbow of color and a mix of textures. Fresh lemon and grated parmesan brighten and round out the dish, while a drizzle of olive oil ties everything together.
Quick to prepare and full of flavor, this Lemon Parmesan Vegetable Orzo is great for weeknight dinners, meal prep, or entertaining. It keeps well in the fridge and can be served warm or at room temperature. I hope you enjoy it — let me know if you try it!
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
Description
Orzo tossed with roasted-style sautéed vegetables, fresh lemon, and grated parmesan for a bright, savory side.
Ingredients
Scale
- 8 oz orzo (for gluten-free, substitute chickpea orzo)
- 2 tbsp olive oil
- 1/2 red onion, thinly sliced
- 2 garlic cloves, minced
- 1 large bell pepper, thinly sliced
- 1/2 pint cherry tomatoes, halved
- 1/2 tsp Italian seasoning
- Salt and freshly ground pepper, to taste
- Juice of 1 lemon
- 1/4 cup grated parmesan cheese
- 1–2 cups arugula
Instructions
- Cook orzo according to package directions; drain and set aside.
- In a large skillet over medium heat, warm the olive oil and sauté the sliced onion and minced garlic for about 4 minutes until fragrant and softened.
- Add the sliced bell pepper and cherry tomatoes. Season with Italian seasoning, salt, and pepper. Sauté until the vegetables are tender, about 5–8 minutes.
- Remove the skillet from heat and stir in the cooked, drained orzo. Add lemon juice, grated parmesan, and another drizzle of olive oil. Fold in the arugula until wilted. Taste and adjust salt and pepper as needed before serving.