This is one of the pasta salads you will make again and again. The added protein from the tuna makes this a great complete meal, or you can serve as a side to any salad for a great lunch or light dinner.

Lemony Orzo and Tuna

6 servings
256 calories per serving

3/4 c orzo
1/2 t grated lemon zest
3 T lemon juice
1 T oil
Salt and pepper to taste
1 t minced garlic
½ t red pepper flakes
1 c drained and flaked tuna fish
1/2 c diced English cucumber
1/2 c chopped red bell pepper
1/3 c scallions, sliced into thin rings
1 T sliced basil
1/2 c crumbled goat cheese

Cook pasta according to package directions. When done, drain, rinse to stop the cooking process and place in a bowl. Mix lemon zest, oil, garlic, pepper flakes, salt, pepper and mix with the pasta. Add fish, cucumber, pepper and scallions and mix well. Place and sprinkle with cheese and basil.

This is a fantastic dish – the feta cheese brings a nice flavor and makes the dish much more special. It’s a great balanced meal in a bowl – all your protein, veggies and carbs all in one nice package.

Pork and Orzo

6 servings
373 calories per serving

1 ½ lb. pork tenderloin
1 t coarsely ground pepper
2 T oil
½ t Kitchen Bouquet (flavoring in the gravy or spice section of your market)
3 qt. water
1 ¼ c orzo
¼ t salt
6 oz. baby spinach
1 c grape tomatoes, halved
¾ c reduced fat feta cheese, crumbled
Lemon juice

Rub pepper into meat and cut into bite sized pieces then cook in oil over medium heat for 10 minutes or until no longer pink. Stir in Kitchen Bouquet and stir well. Cook pasta for 9 minutes in boiling water and then stir in spinach and cook a minute longer. Add tomatoes to the pork and cook 1 minute then add the drained orzo and finally add the feta cheese. Just before serving, splash with some fresh lemon juice.

There is so much cheesy goodness in this side dish – don’t think of it as pasta with a sprinkling of cheese. It is much more pasta with a gooey, yummy cheese sauce.

Parmesan Orzo

4 servings
263 calories per serving

2 T butter
1 c uncooked orzo
1 14.5 oz. can chicken or vegetable broth
1/2 c grated Parmesan cheese
1/4 c chopped fresh basil
Salt and pepper to taste

Melt butter in a sauce pan and sauté orzo until lightly browned. Add the broth and bring to a boil then cover and reduce heat to low and cook 15 minutes or until liquid is absorbed. Mix in cheese, basil, salt and pepper.

The lemon and lemon zest are what make this dish so special – it is unexpected paired with pasta but once you taste it, you definitely want more. And in my opinion, orzo is one of the best pastas out there – I love it in side dishes, in soups, in casseroles, any way it is served

Tomatoes and Orzo

5 servings
202 calories per serving

1 c uncooked orzo
1 can diced tomatoes, drained
1 T oil
1 T lemon zest
1 T lemon juice
1/4 t salt
1/4 t pepper

Cook orzo 9-11 minutes in boiling water. Drain and combine with the rest of the ingredients.

Cece Beans is just the Italian name for Chick Peas or what the Spanish call Garbanzo Beans – all the same thing They are a great source of fiber, healthy and a great addition to many meals. This dish is somewhere between a soup and a pasta tossed with veggies – I guess it is like a gruel, though that has a negative connotation and there is NOTHING negative about this dish. It’s healthy, filling, has super flavor and is one of the best dishes I’ve made in a while !

Pasta and Cece Beans

6 servings
316 calories per serving

1 T olive oil
1 c chopped onion
2 c sliced leek
1 t rosemary flakes
2 cloves garlic, minced
28 oz. can diced tomatoes, undrained
2 c water
4 c vegetable broth
Salt and pepper to taste
1 t garlic powder
¼ – 1 t red pepper flakes (depending on how spicy you like it)
14 oz. cece beans, undrained
1 c diced zucchini
1/2 c frozen petite green peas
1/2 c frozen baby lima beans
1/2 c frozen green beans
2/3 c uncooked orzo
2 T chopped parsley
1/4 t pepper
2 T pesto (available in the refrigerated section of your market)
2 T grated Parmesan cheese

Heat oil in a Dutch oven and cook onion, leak, rosemary and garlic 10 minutes. Add tomato, water, broth, spices, salt and pepper and ceces and bring to a boil. Cover and reduce heat and simmer ½ hour then add zucchini, peas and beans. Bring to a boil then reduce heat and simmer 10 minutes. Bring back to a boil then stir in pasta and parsley and cook 8 minutes at a low boil. Spoon into bowls and top with 1 t pesto and 1 t parmesan.

This is a great recipe. It has my favorite pasta, orzo ! Plus is has lotsa healthy veggies and a simple parmesan sauce. I could eat this every day !!

Orzo Primavera

8 servings
120 calories per serving

14.5 oz. can chicken broth
1/3 c water
1 c orzo
2 1/2 c fresh vegetables, diced very small (cauliflower, broccoli, carrots, celery, green onions, red peppers )
1/3 c grated parmesan cheese
Salt and pepper to taste

Bring broth and water to a boil then stir in orzo and cover and cook 7 minutes. Add in veggies and cook another 5 minutes. Turn off heat and stir in cheese, salt and pepper.

This is a quick dish that is nothing but good ! Orzo, one of my favorite pastas + super low cal shrimp + a lemony garlic sauce. Super yummy !

Garlic Shrimp with Orzo

4 servings
383 calories per serving

1 c whole wheat orzo
2 T chopped parsley
Salt and pepper to taste
6 teaspoons butter, divided
1 1/2 lb. frozen shrimp (peeled and cooked)
1 T minced garlic
2 T lemon juice
Zest of one lemon

Cook orzo according to package instructions, drain and then add parsley, 2 t butter, salt and pepper. Melt 4 t butter in skillet and add garlic and cook 30 seconds. Then add shrimp with a bit of salt and pepper. Work in batches if you pan is not large enough. Cook until shrimp is heated through. Add lemon juice at the very end of the heating. Add lemon zest to orzo. Serve shrimp over orzo.

So different from your typical stuffed pepper – this is a great vegetarian recipe. These make a great dinner with a side salad. Or serve half a portion (1/2 a pepper) as a side.

Vegetarian Stuffed Peppers

4 servings
324 calories per serving

4 yellow bell peppers
1/2 c orzo
15 oz. can chickpeas, rinsed and drained
Pam
1 large shallot, chopped
6 oz. baby spinach, chopped coarsely
1 t oregano flakes
1 t garlic powder
1/2 c crumbled feta cheese
½ c shredded low fat mozzarella cheese
1/4 c sun dried tomatoes, (dehydrated, not the ones in oil), chopped
1 T sherry vinegar
Salt and pepper to taste

Preheat oven to 350 degrees. Take the peppers and cut them in half lengthwise. Leave the stems on. Clean out the insides (seeds and membranes) and set aside. Cook orzo according to package instructions. Heat a skillet and spray with Pam. Saute shallot for 3 minutes adding a tablespoon or 2 of water if they start to dry out. Take ¾’s of the chickpeas and roughly mash them. Add spinach to shallots and cook another minute. Add orzo, chickpeas, oregano, garlic, tomatoes, salt and pepper and heat through. Add cheese and vinegar and stir well. Spoon mix into the pepper shells. Spray a baking dish with Pam and place peppers in pan. Sprinkle with mozzarella, cover and bake 30 minutes.

Orzo, chicken, piccata sauce – - pure heaven ! This is one of my favorite dishes. It is definitely restaurant worthy and it’s so easy to do. It’s a great dish to make when entertaining – your guests won’t even know they are eating healthy

Chicken Piccata and Orzo

4 servings
346 calories per serving

1 c uncooked orzo
2 t grated lemon rind
4 4 oz. boneless skinless chicken cutlets
Salt and pepper to taste
1 T olive oil
1/4 c white wine
1/2 c chicken broth
1 T lemon juice plus 1 t lemon juice
1 T chilled butter, cut into small pieces
2 T chopped fresh parsley

Cook orzo according to package instructions. Stir in the lemon zest. 1 t lemon juice, salt and pepper and keep warm. Heat oil in a skillet. Sprinkle chicken with salt and pepper and then cook chicken 3-4 minutes each site or until done. Remove the chicken from the pan and keep it warm. Add wine to pan and cook 2 minutes then add broth and 1 T lemon juice and bring to a boil and cook another 2 minutes or until it’s reduced to ½ c total. Remove from the heat and stir in the parsley and butter until the butter is melted. Serve chicken over orzo.

I love orzo and it is great in cold pasta salads. The goat cheese really melts in from all the lemon and it gives the whole dish a great flavor. Very satisfying !!

Chicken and Pasta Salad

4 servings
275 calories per serving

¾ c orzo
¼ t grated lemon zest
3 T lemon juice
1 T oil
½ t Kosher salt
1 t minced garlic clove
¼ t pepper
1 c shredded grilled boneless skinless chicken breast (Perdue Shortcuts work great here !)
½ c cubed English cucumber
½ c chopped red bell pepper
½ c sliced scallions
½ c crumbled goat cheese

Cook pasta according to package directions, then drain and rinse in cold water to stop the cooking process and cool it down. Mix lemon zest, juice, oil, salt, garlic and pepper and mix with the orzo. Add chicken, cucumber, peppers, and onions. Garnish with goat cheese and serve.