Olivia McKenney
Light, fresh, and bursting with flavor, this Orzo with Broccoli dish is everything you need for a quick yet satisfying meal. Whether you’re looking for a bright lunch, a side dish with dinner, or a healthy meal prep option, this one delivers on all fronts. The combination of tender orzo, crisp-tender broccoli, and a pop of color from bell peppers or herbs makes this dish as beautiful as it is delicious.
You’ll love how the orzo absorbs the light garlic-lemon dressing, creating a creamy texture without the need for heavy sauces. Plus, the broccoli adds fiber and crunch, turning this simple pasta bowl into something vibrant and wholesome. The best part? It comes together in under 30 minutes.
What Kind of Orzo Should I Use?
Orzo is a rice-shaped pasta, not a grain, and you’ll want to use regular semolina-based orzo for this recipe. Avoid quick-cooking or pre-seasoned varieties as they might turn mushy or overpower the natural flavors of the vegetables. If you’re gluten-free, look for a corn or rice-based orzo alternative that holds its shape well after cooking.
Ingredients for the Orzo with Broccoli
Orzo Pasta – The star of this dish. Its small shape cooks quickly and soaks up all the delicious seasoning.
Broccoli Florets – Adds a fresh crunch and earthy flavor. Steam or blanch to retain their color and nutrients.
Red Bell Pepper (optional) – For a sweet bite and vibrant color contrast.
Garlic – Brings depth and aroma. A couple of minced cloves go a long way.
Lemon Juice & Zest – Provides a bright, citrusy lift that balances the dish.
Olive Oil – A must-have for coating the orzo and enhancing the garlic and lemon flavors.
Salt & Pepper – Simple seasoning that lets the ingredients shine.
Grated Parmesan (optional) – For a savory, umami-rich finish.
Fresh Herbs (like parsley or basil) – Add a fresh, aromatic touch before serving.
How To Make the Orzo with Broccoli
Step 1: Cook the Orzo
Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8–10 minutes. Drain and set aside.
Step 2: Steam the Broccoli
While the orzo is cooking, steam the broccoli florets for 3–4 minutes until they are just tender but still bright green. Alternatively, you can blanch them in boiling water for 2 minutes and transfer immediately to an ice bath.
Step 3: Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to burn it.
Step 4: Combine and Season
Add the cooked orzo to the skillet, followed by the steamed broccoli and chopped bell pepper (if using). Toss everything gently to combine.
Step 5: Add Flavor
Squeeze in the fresh lemon juice, sprinkle the zest, and season with salt and black pepper to taste. Drizzle with a bit more olive oil if needed.
Step 6: Garnish and Serve
Top with grated Parmesan and chopped fresh herbs just before serving. Serve warm or at room temperature.
Serving and Storing Orzo with Broccoli
This dish is incredibly versatile and works beautifully as a main course or a side. Pair it with grilled chicken, roasted salmon, or enjoy it solo with a sprinkle of feta for a vegetarian twist. Serve warm for a cozy feel, or chill it for a refreshing pasta salad style meal.
To store leftovers, let the orzo cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days. You can enjoy it cold or reheat gently with a splash of olive oil or water to loosen it up.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, frozen broccoli works just fine. Thaw and drain well before steaming or adding directly to the orzo while it’s still warm.
Is this dish vegan?
It can be! Simply skip the Parmesan or use a dairy-free alternative.
Can I add protein to this meal?
Absolutely. Grilled chicken, shrimp, chickpeas, or even tofu would be great additions.
What herbs work best?
Parsley, basil, or even dill can add fresh flavor. Stick with soft herbs for the best texture.
How do I prevent the orzo from sticking?
Toss the cooked orzo with a drizzle of olive oil right after draining, especially if you’re not serving it immediately.
Can I serve this cold?
Yes! It makes a delicious pasta salad when chilled. Perfect for picnics or potlucks.
Orzo with Broccoli
- Total Time: 25 minutes
- Yield: 4 servings
Description
This fresh and flavorful orzo with broccoli makes a perfect weeknight dinner or a healthy lunch option. Packed with vibrant vegetables and zesty lemon, it’s light yet satisfying, and comes together in under 30 minutes.
Ingredients
1 cup orzo pasta
2 cups broccoli florets
1/2 red bell pepper, chopped (optional)
2 cloves garlic, minced
Zest and juice of 1 lemon
2 tbsp olive oil (plus extra if needed)
Salt and black pepper to taste
1/4 cup grated Parmesan (optional)
2 tbsp fresh parsley or basil, chopped
Instructions
- Bring a pot of salted water to a boil and cook orzo until al dente (8–10 minutes). Drain and set aside.
- Steam broccoli for 3–4 minutes or blanch in boiling water for 2 minutes, then transfer to ice bath.
- Heat olive oil in a large skillet over medium heat. Sauté garlic for 1 minute until fragrant.
- Add orzo, broccoli, and bell pepper to the skillet. Toss to combine.
- Add lemon juice and zest, season with salt and pepper. Drizzle with more olive oil if needed.
- Top with Parmesan and fresh herbs. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
