This Quick & Easy Lemon Pesto Orzo is the perfect quick comfort meal — creamy, zesty, and packed with plant-based protein and fiber from white beans. It’s cozy enough for dinner but light and fresh enough for spring, with lemon, garlic, and a touch of pesto to make it sing.
It also comes together in one pot and takes under 25 minutes! Quick and easy, just what we need for weeknights. You’ll love how simple it is while still being so flavorful. It requires minimal dishes, pantry-friendly ingredients, and has all family-approved flavors. The white beans add extra fiber and creaminess, while orzo gives it that satisfying, risotto-like texture without the fuss.
Whether you serve it as a meatless main or a hearty side, this recipe checks all the boxes: comforting, quick, nourishing, and delicious.
Ingredients (serves 4)
- 1 Tbsp butter or olive oil
- 2 cloves garlic, minced
- Zest & juice of 1 lemon, divided
- 8 oz orzo, dry
- 2 ½ cups vegetable broth
- 2–3 Tbsp pesto
- ½ cup grated Parmesan cheese (or vegan alternative)
- 2 cans white beans, drained and rinsed
- 2 tsp dried parsley (optional)
Instructions
- Sauté aromatics: Melt butter or heat olive oil in a deep skillet over medium heat. Add garlic and lemon zest; cook for 1–2 minutes until fragrant.
- Toast the orzo: Add orzo and stir for another 1–2 minutes, coating it in the butter and garlic mixture until slightly golden.
- Simmer: Pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer uncovered for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Marinate the beans: While the orzo cooks, rinse and drain the white beans. In a small bowl, toss with lemon juice and dried parsley for brightness.
- Finish and serve: Stir pesto, Parmesan, and salt to taste into the cooked orzo. Fold in the marinated white beans. Adjust seasoning as needed and serve warm with extra lemon zest and Parmesan on top.
Quick & Easy Lemon Pesto Orzo (One-Pot Meal)
Ingredients
Method
- Sauté aromatics: Melt butter or heat olive oil in a deep skillet over medium heat. Add garlic and lemon zest; cook for 1–2 minutes until fragrant.
- Toast the orzo: Add orzo and stir for another 1–2 minutes, coating it in the butter and garlic mixture until slightly golden.
- Simmer: Pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer uncovered for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Marinate the beans: While the orzo cooks, rinse and drain the white beans. In a small bowl, toss with lemon juice and dried parsley for brightness.
- Finish and serve: Stir pesto, Parmesan, and salt to taste into the cooked orzo. Fold in the marinated white beans. Adjust seasoning as needed and serve warm with extra lemon zest and Parmesan on top.
Notes
- Stir frequently while the orzo cooks to prevent sticking.
- For extra greens, add spinach or arugula at the end for a quick wilt.
- Top with crushed red pepper flakes or extra lemon zest for a little brightness and heat.
Nutrition Info (per serving):
460 calories, 20 g protein, 14 g fat (4 g saturated), 62 g carbs (11 g fiber, 2 g sugar)
Why You’ll Love This Easy Lemon Pesto Orzo
- One-pot meal — minimal cleanup
- 20+ grams of plant-based protein per serving
- Creamy and satisfying without heavy cream
- Kid-friendly and customizable
- Pantry staples = zero stress weeknight dinner
FAQs
Can I make this Lemon Pesto Orzo vegan?
Yes! Simply use olive oil instead of butter and swap the Parmesan for nutritional yeast or vegan Parmesan.
Can I use another type of pasta?
Definitely. Small pasta shapes like couscous, ditalini, or even short-cut spaghetti will work — just adjust cooking time and broth slightly.
What kind of white beans work best?
Cannellini or Great Northern beans are perfect here — they’re mild and creamy, complementing the orzo’s texture beautifully.
How do I store and reheat leftovers?
Store in an airtight container for up to 4 days in the fridge. Reheat on the stove with a splash of broth or water to loosen it back up.
Can I make this Lemon Pesto Orzo ahead for meal prep?
Yes! It reheats well and makes a great lunch option. The flavors even deepen after a day in the fridge.
More One-Pot Dinners You’ll Love
- Easy Creamy Sun-Dried Tomato Gnocchi with Spinach (One Pot Meal!)
- 10-Minute Vegan Dan Dan Noodles (Quick & Flavorful)
- Creamy Butternut Squash Coconut Curry (25-Minute Meal)
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