HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Veggie-Loaded Orzo and Sausage

Veggie-Loaded Orzo and Sausage

with Zucchini, Tomatoes, and Bell Pepper

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.3 / 4out of 5105 ratings
Read more

With this recipe, we gave ourselves a challenge: to see how many veggies we could tuck into orzo pasta before going into veggie overload. As it turns out, it might be impossible to have too many veggies. But we settled on a pretty solid bunch: half-moons of succulent zucchini, strands of sweet bell pepper, and juicy grape tomato baubles. Plus, there are bits of Italian sausage to keep things nice and meaty.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ ounce

Parsley

2 ounce

Garlic

1 unit

Red Onion

4 ounce

Grape Tomatoes

1 unit

Zucchini

1 unit

Bell Pepper

1 unit

Lemon

9 ounce

Sweet Italian Pork Sausage

6 ounce

Orzo Pasta

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat44 g
Saturated Fat16 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber10 g
Protein38 g
Cholesterol95 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Slotted Spoon
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
Prep
Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Finely chop parsley. Mince or grate garlic. Halve, peel, and finely chop onion. Halve tomatoes. Halve zucchini lengthwise, then slice into ¼-inch-thick half-moons. Core and seed bell pepper, then thinly slice. Cut lemon into wedges. Remove sausage from casings.

Brown Sausage
Brown Sausage
2

Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook until browned, 4-5 minutes. Remove from pan with a slotted spoon and set aside, keeping as much grease in pan as possible.

Cook Zucchini
Cook Zucchini
3

Heat another drizzle of olive oil in same pan over medium heat. Add onion and zucchini. Cook, tossing, until softened, 5-6 minutes. Season with salt and pepper.

Cook Orzo
Cook Orzo
4

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 7-9 minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

Cook Remaining Veggies
Cook Remaining Veggies
5

Add bell pepper and garlic to pan with zucchini. Cook, tossing, until bell pepper softens, 2-4 minutes. Add tomatoes and cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper.

Finish and Serve
Finish and Serve
6

Toss orzo and sausage into pan with veggie mixture. Stir in half the Parmesan, a squeeze of lemon, and a splash of pasta water. Add more water as needed to create a loose consistency. Season with salt and pepper. Divide between plates, then garnish with parsley and remaining Parmesan.