Veggie-Packed Sausage Orzo with Zucchini, Tomatoes &Amp; Bell Pepper

This hearty pasta dish is packed with colorful vegetables and savory Italian sausage, all tossed with tender orzo and a sprinkle of Parmesan. It’s a complete meal in one pan that comes together in under 30 minutes.

The combination of juicy zucchini, sweet bell pepper and burst grape tomatoes creates a vibrant sauce that coats every bite of orzo. The sausage adds richness, while a squeeze of lemon brightens everything up.

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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 Bell PepperView 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 pack Lemon JuiceView 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. 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. Toss orzo and sausage into pan. Stir in half the Parmesan, lemon juice to taste and a splash of pasta water. Add more water as needed to loosen. Season with salt and pepper.
6. Divide orzo mixture between plates, then garnish with parsley and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage for a lighter option.

Can I make this dish gluten-free?

Absolutely! Use gluten-free orzo or substitute with rice or quinoa.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water.