Hearty Orzo with Italian Sausage and Garden Vegetables

This hearty skillet dinner combines tender orzo pasta with sweet Italian sausage and a rainbow of fresh vegetables. Zucchini, red bell pepper and grape tomatoes are sautéed until just tender, then tossed with al dente orzo and savory sausage. A squeeze of lemon and a sprinkle of Parmesan cheese brighten every bite.

It’s a complete meal in one pan-perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen. The best part? You can customize the veggies based on what you have on hand.

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Ingredients

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 ounce GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Bring a large pot of salted water to a boil. Finely chop parsley. Mince or grate garlic. Halve, peel and finely chop onion. Halve tomatoes. Halve zucchini lengthwise, then slice into ¼-inch-thick half-moons. Core and seed bell pepper, then thinly slice. Cut lemon into wedges. Remove sausage from casings.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook until browned, 4-5 minutes. Remove from pan with a slotted spoon and set aside, keeping as much grease in pan as possible.
3. Heat another drizzle of olive oil in same pan over medium heat. Add onion and zucchini. Cook, tossing, until softened, 5-6 minutes. Season with salt and pepper.
4. Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-9 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.
5. Add bell pepper and garlic to pan with zucchini. Cook, tossing, until bell pepper softens, 2-4 minutes. Add tomatoes and cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper.
6. Toss orzo and sausage into pan with veggie mixture. Stir in half the Parmesan, a squeeze of lemon and a splash of pasta water. Add more water as needed to create a loose consistency. Season with salt and pepper. Divide between plates, then garnish with parsley and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, small shapes like ditalini, stelline or even broken spaghetti work well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth to loosen the pasta.

Can I make this dairy-free?

Absolutely. Omit the Parmesan cheese or use a dairy-free alternative. The dish will still be flavorful.