One Pot Orzo With Tomato, Corn, and Zucchini (Easy!)
This One Pot Orzo is so delicious with pops of cherry tomatoes, corn, and feta cheese. It's made in one pot and is ready in about 25 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 zucchini, diced
- 1 cup cherry tomatoes , halved
- 1 cup corn kernels, frozen or fresh
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 2 cups orzo, dry
- 1 (15 ounce) can white beans, drained and rinsed
- ¼ cup Parmesan cheese, optional
- ½ cup feta cheese, optional
Instructions
- In a large pot or pan, saute zucchini, tomatoes, and corn kernels in olive oil over medium heat for 3-4 minutes.
- Add garlic and saute for another 30 seconds.
- Next, add vegetable broth and salt to the pot. Cover and bring to a boil.
- Once vegetable broth is boiling, add orzo and white beans and stir. Cook, uncovered, for 9 minutes, or until orzo is al dente. Be sure to stir every once in a while so that the orzo doesn't stick to the bottom of the pan. Turn the heat off.
- Add parmesan cheese and feta cheese, if using, and stir until combined. Serve immediately.
Notes
Fridge: Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer: Let the orzo cool completely and then transfer it to an airtight freezer-safe container. I love to use Soupercubes Trays to freeze our leftover orzo! Store the orzo in the freezer for up to 3 months.
Reheating: Thaw the orzo in the fridge overnight and reheat it in the microwave or a pot on the stove. Alternatively, you can pop the frozen orzo directly into a microwave-safe bowl and microwave it until heated through. I would add some olive oil or vegetable broth to the orzo when reheating to add some creaminess back to it.
Calories: 314kcal, Carbohydrates: 46g, Protein: 11g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 14mg, Sodium: 1288mg, Potassium: 303mg, Fiber: 3g, Sugar: 5g, Vitamin A: 618IU, Vitamin C: 12mg, Calcium: 132mg, Iron: 1mg
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