Veggie-Packed Orzo with Italian Sausage and Lemon Parmesan

This vibrant orzo dish is a celebration of vegetables and savory sausage, all tossed together in one pan for maximum flavor. We’ve packed in tender zucchini, sweet bell pepper and juicy grape tomatoes, balanced by rich Italian sausage and a bright finish of lemon and Parmesan.

Perfect for a busy weeknight, this recipe comes together in about 30 minutes and uses simple ingredients. The orzo cooks right in the same pot as the veggies, soaking up all the delicious juices. A final sprinkle of fresh parsley and extra Parmesan makes it feel special without extra effort.

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Ingredients

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 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 pepper, then thinly slice. Cut lemon into wedges. Slice sausage into ½-inch-thick rounds.
2. Heat a 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 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 ¼ cup pasta cooking water, then drain.
5. Add bell pepper 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 even a plant-based sausage for a vegetarian option.

Can I make this dish ahead of time?

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth.

What can I use instead of orzo?

Small pasta shapes like ditalini, stelline or even rice would work well. Adjust cooking time accordingly.