Loaded Sausage and Orzo with Zucchini, Bell Pepper and Tomatoes

This skillet dinner is a celebration of vegetables and savory sausage, all tossed with tender orzo pasta. We’ve loaded it with zucchini, red bell pepper, grape tomatoes and red onion, then finished it with Parmesan and a squeeze of lemon for brightness.

It’s a complete meal in one pan-perfect for busy weeknights when you want something satisfying and packed with flavor. The sausage adds richness, while the veggies keep it fresh and colorful.

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Ingredients

18 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

12 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit 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 peppers, then thinly slice. Cut lemon into wedges. Slice sausage into ½-inch-thick rounds.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage and cook until browned, 2-3 minutes per side. Remove from pan with a slotted spoon and set aside, keeping as much grease in pan as possible.
3. Heat another large drizzle of 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 ½ cup pasta cooking water, then drain.
5. Add bell peppers and garlic to pan with zucchini. Cook, tossing, until bell peppers are softened, 2-4 minutes. Add tomatoes and cook until warmed through, 1-2 minutes. Season with salt and pepper.
6. Toss orzo and sausage into pan with veggie mixture. Add half the Parmesan, a squeeze of lemon juice and a splash of pasta cooking water and stir to combine. Season with salt and pepper. Divide 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 use a spicy Italian sausage for more heat.

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 skillet with a splash of water or broth.