Veggie Orzo Soft Pasta (Print Version)
Creamy orzo dish with broccoli, carrots, and cheese for a wholesome, kid-friendly lunch or dinner.
# Ingredients:
01 -
2 tablespoons olive oil
02 -
1 cup broccoli, chopped
03 -
1 cup carrots, finely shredded
04 -
2 teaspoons garlic, minced
05 -
1 cup orzo
06 -
2 cups chicken broth
07 -
1 ounce cream cheese
08 -
1/2 cup parmesan cheese
# Directions:
01 -
Chop broccoli florets into small pieces and finely shred the carrots.
02 -
In a medium pot, heat olive oil over medium heat. Add the broccoli, carrots, and garlic. Sauté for about 5 minutes until softened and fragrant.
03 -
Add the orzo and chicken broth to the pot. Bring to a boil, then reduce to medium-high heat. Cook for 10-15 minutes, stirring occasionally, until most of the broth is absorbed.
04 -
Once the orzo is tender, stir in the cream cheese and parmesan cheese. Mix until the cheeses are melted and the mixture is creamy.
05 -
Allow the dish to cool slightly before serving. Pair with grilled chicken or fish for added protein, if desired.
# Notes:
01 -
For toddler-friendly texture, finely chop or shred vegetables so they blend smoothly into the orzo.
02 -
Stir in cooked chicken, ground turkey, beans, or extra cheese to make it more filling.
03 -
For a dairy-free version, use plant-based cream cheese and nutritional yeast instead of parmesan.
04 -
Use gluten-free orzo, quinoa, or small gluten-free pasta for a gluten-free option.
05 -
Store leftovers in the fridge for up to 3 days or freeze in portions for up to 2 months. Reheat with broth or milk for creaminess.