Veggie Orzo

Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 2 cups vegetable broth or water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup diced bell peppers (any color)
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup canned chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Juice of 1 lemon

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the orzo pasta and sauté for 3-4 minutes until it turns lightly golden, stirring frequently.
2. Pour in the vegetable broth and season with salt and black pepper. Stir well, bring to a simmer, and cover the skillet. Cook for 8-10 minutes, until the orzo is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
3. In the meantime, prepare the vegetables. In a separate pan, heat a bit more olive oil and add the diced bell peppers, zucchini, and red onion. Sauté for 5 minutes until they start to soften.
4. Add the cherry tomatoes and chickpeas to the vegetable mix. Cook for another 3 minutes, allowing the tomatoes to soften and the flavors to meld.
5. Combine the cooked vegetables with the orzo in the skillet. Add the minced garlic, fresh basil, and parsley. Stir to combine and heat through for another 2 minutes.
6. Remove from heat and drizzle the juice of one lemon over the dish. If desired, sprinkle grated Parmesan cheese and toss gently to mix.
7. Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with crumbled feta, toasted pine nuts, and a sprinkle of fresh parsley.