This easy one-pot Veggie Orzo is creamy, packed with veggies, and a great source of plant-based protein. Plus, it’s ready in less than 20 minutes start to finish!
We love a good vegetable sauce for pasta and Broccoli Pasta, and this easy orzo is one of the yummiest veggie-packed toddler dinners!
Quick Look: Veggie Orzo
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Serving: 4-6
- Flavor Profile: Creamy, savory veggies with subtle cheese flavor
- Difficulty: Easy, perfect for quick toddler meals and family dinner
- Why to Make: It’s a quick pasta dish packed with nutrition
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Table of Contents
This one pan pasta recipe is a perfect texture for toddlers, and the whole thing cooks together in a skillet. Which makes it an ideal meal for busy days or when you just don’t want to deal with much fuss.
Why this Recipe Works
With just a few ingredients and an easy one-pot method, this Veggie Orzo is high in fiber, plant-based protein, and creamy, cheesy flavor.
This dish can be served with a spoon or some toddlers may prefer to eat it with their fingers. You can serve it as a vegetarian meal for kids or pair it with my Turkey Meatballs with Zucchini, Baked Chicken Meatballs, Yogurt Chicken, Tofu Nuggets, or another protein food your family enjoys.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Veggie Orzo so you know what to pick up from the store or have ready.
- Carrot, broccoli, onion: This trio adds color and a pleasant savory undertone to the final pasta dish. If you don’t have all 3, just use what you have.
- Orzo: This pasta is a similar shape to rice and cooks really quickly in a pan, making it great for one-pot pastas.
- Chicken broth: Or you can use water, Vegetable Broth, or another broth you like.
- Parmesan: I prefer to use grated Parmesan here for the best flavor and creaminess.
- Greek yogurt: A dollop of plain unsweetened Greek yogurt adds protein and creaminess and blends in so well at the end of cooking.
- Salt and pepper: You can season to taste as you like.
TIP: Add fresh lemon rind, fresh herbs such as minced basil or parsley, or even crushed red pepper for your own serving for more flavor.
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How to Make Veggie Orzo
Here’s a preview of how to make this Veggie Orzo so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the ingredients except the cheese and yogurt to a skillet.
Step 2. Add the broth and bring to a simmer.
Step 3. Cook until the pasta is soft and the broth is mostly absorbed.
Step 4. Stir in the Parmesan cheese and yogurt. Serve warm.
Veggie Orzo FAQs
I quickly mince the broccoli with a pair of kitchen scissors and grate a carrot on a box or handheld grater. I often use frozen minced onions, too.
The recipe is designed for orzo, so using another one may impact the cooking time and volume of broth needed. You can likely use pastina, though.
You can use minced bell pepper, minced mushrooms, garlic, or even stir in baby spinach at the end to wilt.
How to Store
Store leftovers in the fridge for up to 5 days. Warm in 30 second increments in a heat-safe bowl in the microwave.
Best Tips for Success
- Skip the yogurt to make this dairy-free or use vegan sour cream.
- Use ricotta, feta, or cream cheese in place of the yogurt as desired.
- Add minced fresh basil or parsley, and/or a squeeze of lemon juice for more flavor.
- Add a drizzle of olive oil right before serving for additional beneficial fats.
- Add white beans or peas for plant-based protein and fiber.
More Pasta for Kids
I’d love to hear your feedback on this post, so please rate and comment below!
Veggie Orzo (20 Minutes)
Ingredients
- ½ cup grated onion
- ½ cup grated carrots
- ½ cup minced broccoli
- 1 cup orzo pasta
- 3 cups chicken broth (or vegetable broth or even water)
- ½ cup grated Parmesan
- 2 tablespoons plain Greek yogurt
- Salt and pepper (to taste)
Instructions
- Add the onion, carrots, broccoli, orzo, and broth to a wide skillet over medium heat. Bring to a simmer and reduce the heat to low.
- Cover and cook for 10-12 minutes or until the broth is mostly absorbed and the orzo is al dente. (If the orzo is soft and there is a little broth visible, that is fine as it will continue to be absorbed into the hot orzo.)
- Turn off the heat and stir in the Parmesan cheese and yogurt. Season to taste with salt and pepper and serve warm.
Equipment
Notes
- Store leftovers in the fridge for up to 5 days. Warm in 30 second increments in a heat-safe bowl in the microwave.
- Skip the yogurt to make this dairy-free.
- Use ricotta or cream cheese in place of the yogurt as desired.
- Add minced fresh basil or parsley, and/or a squeeze of lemon juice for more flavor.
- Feel free to sauté 2 minced garlic cloves in 1 tablespoon olive oil to start the recipe, then proceed with Step 1.
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