Farmers Market Orzo made with a tasty mix of veggies, orzo, and feta held together by a creamy tomato sauce. You can make this all in one pot and basically get all your servings of veggies in with one meal. Bursting with Flavor, it's so freaking good.
This dish is my favorite kitchen mistake. Back at the beginning of Shelter in Place, I tried to make minestrone soup. I added too much pasta (if that could ever be a mistake) and ended up with more of a stew than a soup. That day in early April, Farmers Market Orzo was born.
For this recipe, it is SUPER important to stir the orzo while it's cooking. It may be a little bit of a pain, however, the starches released from the orzo while its cooking makes the sauce
Carrots, Celery, Onions: I used carrots, celery, and onions as the base, it's a classic mirepoix mixture used in French cooking. It produces a flavorful base for any recipes.
Garlic: Garlic always.
zucchini: the texture is amazing
Bell Pepper: Added color and sweetness
Diced tomatoes and crushed tomatoes: I love the creaminess that combining both of these brings
vegetable broth: Helps the orzo cook and makes sure the sauce has the right consistency
Orzo: your daily pasta intake
Spinach: Brings bright color to the dish and gives you your greens
Feta cheese: salty, creamy deliciousness. Not necessary, but much appreciated
fresh herbs (cilantro, parsley): Optional, makes for a pretty topping, add a nice flavor, but not essential.
If you're not a fan of any of the veggies used in the recipes, swap it out. Maybe Kale instead of spinach, or mushroom instead of zucchini. I haven't tried it out, so let me know how it goes!
Not a feta fan? You don't have to add it. Swap it for any salty cheese, like parmesan or Cotija, or no cheese to make it completely vegetarian.
Honestly, I can't tell if this is better cold or warm, I'll let you decide for yourself. Store any leftover in the fridge. It's okay if you store with or without the feta. I would eat it within 3-4 days after making it.
I hope you love this Farmers Market Orzo recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Have fun!Print
- 3 tbs olive oil
- 1 cup sliced carrots, about 3 sticks
- 1 cup chopped celery, about 3 stalks
- 1 cup diced yellow onion, about half a large onion
- 2 minced garlic cloves
- 1 large chopped zucchini
- 1 diced bell pepper
- 16oz can diced tomatoes
- 16oz can crushed tomatoes
- 3 cups vegetable broth (maybe more)
- 1 cups Orzo
- 10 oz spinach
- 6 oz feta cheese
- fresh herbs (cilantro, parsley)- optional
- Heat olive oil in a dutch oven, or heavy bottom pot, over medium-high. Add sliced carrots, chopped celery, and diced onions. Cook for 10 minutes or until vegetables have softened and onions have become translucent.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add chopped zucchini, diced bell pepper, diced tomatoes, crushed tomatoes, and chicken broth. Bring to a boil, then reduce heat to a simmer, and cover—Cook for 10 minutes.
- Uncover and add orzo to the tomato mixture. Cook on medium heat until orzo is al dente, about 11-15 minutes. Stir frequently to prevent the orzo from sticking to the bottom.
- Remove from heat. If the sauce is too thick, add a tablespoon of vegetable broth or water one at a time. Salt and pepper to taste. Add spinach and stir until wilted. Top with feta cheese and fresh herbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes