Lemon Basil Veggie Orzo
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Averie Cooks · by Averie Sunshine★ 4.8 (13)

Lemon Basil Veggie Orzo

NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 22%
CARBS 49G60% OF CAL
10G FIBER31G OTHER8G TOTAL SUGAR
FAT 11G31% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A light and fresh vegan pasta dish with orzo, chickpeas, and seasonal vegetables seasoned with lemon and basil. Ready in 30 minutes and packed with plant-based protein.

mainitalianpastabeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 pound orzo (cooked according to package directions and drained)
  • 4 tablespoons olive oil for pan + more for finished dish (as desired)
  • 1 medium/large sweet Vidalia onion (diced small)
  • 4 cloves garlic (pressed or finely minced)
  • one 15-ounce can garbanzo or cannelinni beans (drained and rinsed (I used no salt added))
  • 1 medium/large zucchini (diced into half-moons)
  • 1 medium head broccoli florets (about 4 to 5 cups)
  • 1/2 red bell pepper (diced small)
  • 2 teaspoons kosher salt (plus more as desired)
  • 1 teaspoon freshly ground black pepper (plus more as desired)
  • 1 to 2 teaspoons cardamom
  • pinch cayenne pepper (optional and to taste (does not make it spicy, only enhances flavor))
  • 1 teaspoon lemon zest (or to taste)
  • 1/4 cup lemon juice (or to taste)
  • 1/3 cup chiffonaded basil (loosely packed)
  • lemon wedges (optional for garnishing)
PREP
10M
SODIUM
517MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.