Average: 5 (3 votes)
Active time
15 minutes
Total time
25 minutes
4 servings

1 tablespoon olive oil

1 clove garlic, minced

1 cup whole wheat orzo

1 small zucchini, julienned

1 carrot, julienned

2 cups broth

1 tablespoon lemon zest

1 tablespoon lemon juice

1 tsp dried oregano

1 cup baby spinach, torn

1 pint grape tomatoes, quartered

salt and pepper

  1. In a medium saucepan, heat olive oil over medium-high heat.
  2. Saute garlic until fragrant, about 1 minute.
  3. Stir in orzo, zucchini, and carrot, and cook for another 2 — 3 minutes.
  4. Pour in broth, lemon juice, lemon zest, and oregano.  Stir to combine.
  5. Bring to a boil, then turn down to simmer.  Stir occasionally, cooking until pasta is al dente, about 12 minutes.
  6. Stir in spinach and tomatoes.  Continue to cook until spinach wilts and tomatoes are warm.  Season to taste and serve.

An Oldways recipe and photo. Karen Mansur, Oldways and the Whole Grains Council


Calories: 120
Total Fat: 4 g
(Saturated Fat: 0.5 g)
Sodium: 65 mg
Carbohydrate: 18 g
Fiber: 3 g
Protein: 5 g

Yield: 4 servings

How'd it Taste?

Is there supposed to be bell pepper in this? The directions mention adding “pepper” at the same time as the vegetables and orzo, but I have a feeling it doesn’t mean black pepper at that point. (That goes under “season to taste” at the end, I’m guessing.)
Good question! We've updated the recipe to remove the mention of "pepper," but we have a feeling this would be delicious with a chopped, bell pepper too!
Delicious! I’m not sure if I mis-measured the broth or what, but there was a bit of liquid left over at the bottom of the pan. That said, the combination of the lemon, fresh tomato, and chicken broth were amazing and I gobbled it up!
Super yummy! Served with garlic lemon shrimp. Easy to scale down to two servings also.
So flavorful and easy. Highly recommend.

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