Veggie-Packed Sausage and Orzo Skillet

This hearty skillet dinner is a celebration of summer vegetables, savory Italian sausage and tender orzo pasta. We’ve packed in zucchini, bell pepper and juicy grape tomatoes for a colorful, nutrient-rich meal that comes together in about 30 minutes. The sausage adds a meaty richness, while a squeeze of lemon and a shower of Parmesan brighten every bite.

Perfect for busy weeknights, this recipe uses just one pan (plus a pot for the pasta) and is endlessly adaptable. Serve it as is or with a side salad for a complete meal. Leftovers reheat beautifully, making it a great option for meal prep.

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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

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 the parsley. Mince or grate the garlic. Halve, peel and finely chop the red onion. Halve the grape tomatoes. Halve the zucchini lengthwise, then slice into ¼-inch-thick half-moons. Core and seed the bell pepper, then thinly slice. Cut the lemon into wedges. Remove the sausage from its casings.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 4-5 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving as much fat in the pan as possible.
3. Add another drizzle of olive oil to the same pan over medium heat. Add the chopped onion and zucchini. Cook, stirring occasionally, until softened, 5-6 minutes. Season with salt and pepper.
4. Once the water is boiling, add the orzo and cook, stirring occasionally, until al dente, 7-9 minutes. Reserve ¼ cup of the pasta cooking water, then drain the orzo.
5. Add the sliced bell pepper and garlic to the pan with the zucchini. Cook, stirring, until the bell pepper softens, 2-4 minutes. Add the halved tomatoes and cook until just warmed through, 1-2 minutes. Season with salt and pepper. Return the cooked sausage to the pan, then add the drained orzo. Stir in half the Parmesan, a squeeze of lemon juice and a splash of the reserved pasta water. Add more pasta water as needed to loosen the mixture. Taste and adjust seasoning with salt and pepper.
6. Divide the orzo mixture among plates. Garnish with the chopped parsley and remaining Parmesan. Serve with lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes! Sweet or hot Italian sausage works well. You can also use chicken or turkey sausage for a lighter option.

What can I substitute for orzo?

Small pasta shapes like ditalini, stelline or even rice can be used. 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 refresh the texture.