Now that I’m home with my girls, I’ve been enjoying cooking for them and my husband, so I’m always on the lookout for quick, easy dishes—especially for lunch. Before having kids, I often bought ready-made pasta meals (the frozen kind with sauce included). I’m not criticizing those at all—Trader Joe’s has many tasty options—but now that I have a few fast recipes at my fingertips, I prefer to cook from scratch when I can.
Pasta is incredibly versatile and simple to prepare. You can toss in a variety of vegetables and create different sauces, and many pasta dishes come together quickly. This recipe took me about 20–25 minutes. To be ready to cook at any time, try to keep the following basics on hand:
- Stock your pantry with a variety of pasta and chicken broth (I always keep at least two boxes of chicken broth).
- Keep fresh vegetables in the fridge—mushrooms, tomatoes, spinach, bell peppers, and fresh herbs work well.
- Always have some cheese available. Parmesan is a reliable choice; grate it yourself from wedges rather than using pre-grated cheese for better flavor.
- Keep onions (red and white or yellow), garlic (or crushed garlic), olive oil, and balsamic vinegar on hand.
Here’s a flavorful, super-fast orzo recipe that you can make in about 25 minutes. You can substitute other short pastas if you prefer. I hope you give this one a try—enjoy!
Summer Orzo with Peas and Mushrooms
Summer Orzo with Peas and Mushrooms
Ingredients
- 3-4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter
- 1 onion chopped
- 8 ounces mushrooms sliced
- 1 cup frozen peas thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- Freshly grated Parmesan cheese
- Chopped green onion to sprinkle on top optional
Instructions
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Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7–8 minutes. Remove from heat and set aside.
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Meanwhile, melt the butter over medium heat in a skillet. Add the chopped onion and sauté until tender, about 2–3 minutes. Add the sliced mushrooms and continue to sauté until they begin to turn golden around the edges, about 4–5 minutes. Season with salt and pepper.
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Add the thawed peas and the cooked orzo to the skillet. Stir to combine and cook for another 3–4 minutes to heat through. Adjust seasoning as needed.
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Serve topped with freshly grated Parmesan cheese and, if you like, a sprinkle of chopped green onion.
This recipe was adapted from Giada De Laurentiis. Her original version is a baked orzo with Fontina and peas, which is richer and requires baking, so it takes longer to prepare. I simplified the method here for a quicker weeknight meal, while keeping the bright flavors. Enjoy!