Vegetarian Dump-and-Bake Lemon Pepper Orzo
Vegetarian Dump-and-Bake Lemon Pepper Orzo
What’s great about this recipe
This Vegetarian Dump-and-Bake Lemon Pepper Orzo is not only simple to make but also bursting with fresh flavors. It’s a perfect weeknight dinner option that requires minimal prep and cleanup. With creamy lemon sauce and tender asparagus, it’s a delightful dish that’s both satisfying and healthy.
How to make Vegetarian Dump-and-Bake Lemon Pepper Orzo
Ingredients:
- 1 cup orzo pasta
- 1 bunch asparagus, chopped
- 2 cups vegetable broth
- 1 lemon, juiced and zested
- 1 cup heavy cream (or plant-based cream for vegan option)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the orzo, chopped asparagus, vegetable broth, lemon juice, lemon zest, and olive oil.
- Season with salt and pepper to taste and stir to combine.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, stir in the cream, and bake uncovered for an additional 10-15 minutes, or until the orzo is tender and the sauce is creamy.
- Serve warm, garnished with fresh parsley if desired.
How to serve Vegetarian Dump-and-Bake Lemon Pepper Orzo
This dish can be served as a filling main course. Pair it with a side salad or some grilled vegetables for a complete meal. It also works great as a side dish for gatherings or potlucks.
How to store Vegetarian Dump-and-Bake Lemon Pepper Orzo
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of vegetable broth to help revive the creamy sauce.
Tips to make Vegetarian Dump-and-Bake Lemon Pepper Orzo
- Feel free to add other vegetables like bell peppers or peas for extra nutrition.
- Use whole wheat orzo for a healthier alternative.
- Experiment with different herbs like thyme or dill for added flavor.
Variation
For a protein boost, consider adding chickpeas or white beans to the mix before baking. This will also enhance the dish’s heartiness.
FAQs
-
Can I use another type of pasta instead of orzo?
Yes, you can substitute orzo with another small pasta like couscous or ditalini. Just adjust the cooking time as needed. -
Is this recipe suitable for meal prep?
Absolutely! You can make it ahead of time and store it in the fridge for quick, reheatable meals throughout the week. -
Can I make this vegan?
Yes! Simply replace the heavy cream with a plant-based cream, and you have a delicious vegan version of this recipe.
Vegetarian Dump-and-Bake Lemon Pepper Orzo
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 1 bunch asparagus, chopped
- 2 cups vegetable broth
- 1 unit lemon, juiced and zested
- 1 cup heavy cream (or plant-based cream for vegan option) Use plant-based cream for a vegan version.
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh parsley Optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large baking dish, combine the orzo, chopped asparagus, vegetable broth, lemon juice, lemon zest, and olive oil.
- Season with salt and pepper to taste and stir to combine.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, stir in the cream, and bake uncovered for an additional 10-15 minutes, or until the orzo is tender and the sauce is creamy.
Serving
- Serve warm, garnished with fresh parsley if desired.
