Ingredients
Scale
- 1 cup orzo pasta
- 1 cup shredded carrots
- 1 cup finely chopped zucchini
- 1/2 cup peas
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: chopped fresh basil or parsley for garnish
Instructions
- Begin by finely chopping or pureeing the carrots and zucchini using the Fullstar Ultimate Veggie Prep Master for quick, even results. This ensures the vegetables blend seamlessly into the pasta, making the dish kid-friendly and nutritious.
- Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Then, stir in the chopped carrots, zucchini, and peas. Cook for 5-7 minutes until tender, stirring occasionally.
- Add the cooked orzo to the skillet with the vegetables. Pour in the vegetable broth and stir well. Cook for another 2-3 minutes to let the flavors meld. Remove from heat and sprinkle with grated Parmesan cheese. Season with salt and pepper to taste, and garnish with fresh herbs if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over low heat, adding a splash of broth or water.
- This dish can be customized by adding other vegetables like spinach, bell peppers, or sweet corn for variety.
- To make it vegan, omit the Parmesan or substitute with vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy Kids' Meals
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal Kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 5 mg