One-Pot Lemon Herb Orzo (Printable Version)

Zesty orzo with chickpeas and spring vegetables in a lemon-herb broth. Ready in 30 minutes.

# The Ingredients You'll Need:

→ Pasta & Legumes

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup zucchini, diced
06 - 1 cup baby spinach, packed
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced

→ Liquids & Fat

09 - 3 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - Juice and zest of 1 large lemon

→ Herbs & Seasoning

12 - 1/4 cup fresh parsley, chopped
13 - 2 tablespoons fresh dill, chopped
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon freshly ground black pepper
17 - Pinch of red pepper flakes, optional

# Step-by-Step Instructions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Add minced garlic, diced zucchini, asparagus pieces, and sugar snap peas to the skillet. Cook for 2–3 minutes, stirring occasionally, until vegetables just begin to soften.
03 - Stir in the dry orzo pasta and cook for 1 minute, stirring constantly, to lightly toast the pasta.
04 - Add drained chickpeas, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes if using. Bring the mixture to a gentle boil.
05 - Reduce heat to a gentle simmer, cover with a lid, and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
06 - Stir in the baby spinach, lemon juice, and lemon zest. Cook for 1–2 minutes until spinach is completely wilted.
07 - Remove from heat. Add chopped parsley and dill, tossing gently to combine. Taste and adjust seasoning as needed. Serve warm with extra fresh herbs and lemon wedges.

# Additional Tips::

01 -
  • Everything happens in one pot, which means less dishes and more time enjoying your meal instead of scrubbing.
  • The lemon and fresh herbs make it taste like you spent way more time on it than you actually did.
  • It's naturally vegetarian but feels hearty enough that nobody will miss the meat.
  • Budget-friendly ingredients that come together in about 30 minutes flat.
02 -
  • Don't skip the initial toasting of the orzo—that minute makes the pasta taste richer and prevents it from turning mushy.
  • The spinach must go in at the very end or it will lose its bright green color and start to taste metallic and sad.
  • If your pan bubbles over during the initial boil, it means your heat is too high—turn it down immediately and you'll have better control over cooking time.
03 -
  • If you're cooking for a crowd, double the recipe but don't double the broth—use about 1.5 times the liquid because the vegetables release water as they cook.
  • Keep your lemon at room temperature and roll it on the counter before juicing—you'll get more juice and it will be easier to extract.
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