Vegetable Pesto Pasta (Gluten Free)
This Vegetable Pesto Pasta is a vegetarian one pot meal! It's made in a skillet with orzo, broccoli, peas, artichokes, lemon, and basil pesto.
Servings: 5
Calories: 465kcal
Equipment
- Cast Iron Skillet 12 inch
Ingredients
- 6 cloves garlic
- 1 small onion any color, can sub 2 shallots
- 2 cups snap peas chopped, equals 1 lb. fresh peas
- 2 cups broccoli florets equals 1 small head broccoli
- ½ tsp. kosher salt
- ½ tsp. pepper
- 2 Tbsp. olive oil
- 3 Tbsp. jarred basil pesto
- 12 oz. gluten free orzo pasta or regular orzo pasta if not gluten free
- 1 cup marinated artichokes chopped
- 2 Tbsp. lemon juice plus zest of 1 lemon
- ½ cup Parmesan cheese grated, or Asiago cheese
- fresh herbs such as basil or parsley for garnish optional
Instructions
- Mince 6 cloves of garlic and 1 small onion (any color). You can also use ½ a large onion (any color) or sub 2 shallots in place of the onion.Shallots are slightly sweeter and have a more mild flavor than onion.
- Chop 1 lb. of snap peas or snow peas into thirds (equals 2 cups of chopped peas).
- Cut 1 small head of broccoli into florets (equals 2 cups broccoli florets).
- Roughly chop 1 - 1 ½ cups of marinated artichoke hearts.
- Grate ½ cup of Parmesan or Asiago cheese.
- Place a large cast iron skillet (a 12 inch skillet is recommended) on the stove top and heat to medium.Once heated, add 2 Tbsp. of olive oil to the skillet.
- Add the minced garlic and onions (or shallots). Sauté for 4-5 minutes, stirring often.
- Add the chopped peas and broccoli to the skillet along with ½ tsp. each of kosher salt and pepper. Sauté the veggies for 5-6 minutes on medium-high heat, stirring often.
- Add 12 oz. of gluten free orzo pasta (or regular orzo pasta if not gluten free) to the skillet, stirring until incorporated. Sauté the pasta and vegetables for 1-2 minutes, stirring often.
- Add 4 cups of vegetable broth and 3 Tbsp. jarred basil pesto to the skillet. Stir until completely combined.
- Bring the pasta to a boil. Once boiling, reduce to a low boil, and cook uncovered for 10 minutes or so, stirring often to prevent the pasta from sticking to the bottom.
- After the pasta is al dente (make sure not to overcook the pasta, or it will become gummy), add the chopped marinated artichokes along with the zest of 1 lemon and 2 Tbsp. of lemon juice. The lemon may be zested using a Microplane or small zester.
- Add ½ cup of grated Parmesan or Asiago cheese to the pasta.Stir all of the ingredients until completely combined and continue to cook for 1-2 minutes, or until the pasta is fully cooked, the vegetables are tender, but not mushy, and the cheese has melted.
- To Serve: Serve with some extra grated lemon zest, grated Parmesan or Asiago cheese, and fresh herbs such as basil or parsley (optional).
Notes
Make sure to use a skillet that is at least 10-12 inches so that all of the ingredients fit comfortably. A cast iron skillet works great for this recipe.
Feel free to use regular orzo pasta if gluten is not an issue for you.
Nutrition
Serving: 2cups | Calories: 465kcal | Carbohydrates: 62g | Protein: 16g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 605mg | Potassium: 402mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1313IU | Vitamin C: 69mg | Calcium: 201mg | Iron: 3mg