Spring Tomato Orzo
Serves 415 mins prep30 mins cook
This Spring Tomato Orzo is a delicious and easy weeknight meal packed with juicy tomatoes, zucchini, basil, and chickpeas, making it feel fancier than it is. Perfect for dinner inspiration.
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What you need
Instructions
1: Heat olive oil over medium heat in a large pot or dutch oven. 2: Add the onions and cook, stirring occasionally, until tender, about 5 to 7 minutes. 3: Turn the heat to medium-low, add the zucchini and garlic, and cook until fragrant, about 2 more minutes, stirring often. 4: Add the tomatoes, basil, red pepper flakes, sea salt, and black pepper. Cook, stirring occasionally, until the tomatoes are wilted, about 10 to 15 minutes. 5: Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally. 6: Add veggie broth and bring to a simmer over medium heat. 7: Add the orzo, chickpeas, and corn and mix well. 8: Reduce heat to low, cover, and simmer until the pasta is cooked, about 10 to 15 minutes.View original recipe