Vegetarian Dump-and-Bake Lemon Pepper Orzo
A simple and delicious weeknight dinner with creamy lemon sauce and tender asparagus, perfect for minimal prep and cleanup.
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.
Notes
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. 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. For a protein boost, consider adding chickpeas or white beans to the mix before baking.