One-Pan Pesto Orzo with Zucchini and Peas
, Updated Jul 31, 2025
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This One-Pan Pesto Orzo is packed with zucchini, sweet peas, corn, juicy cherry tomatoes and gooey mozzarella. Packed with Italian flavors and ready in under 30 minutes – the comfort food you will crave all summer long.
You guys know how obsessed I am with orzo – it is a staple in my pantry and the first thing I turn to when I need food fast! You can throw anything at it and it will reward you with creamy comfort in 30 minutes or less.
Take this one-pan pesto orzo for instance: it is absolutely packed with flavor thanks to the herby garlicky pesto, zucchini, corn, peas, tomatoes and melty mozzarella. If you are fortunate enough to grow your own vegetables, this dish should definitely be part of your weeknight meal rotation. And if you can’t access garden-fresh produce, the market will work just fine 🙂
I drew inspiration from the flavors of Italian Caprese salad, with its trinity of tomatoes, mozzarella and basil. Feel free to modify this orzo dish by adding your favorite vegetables or some protein to make it even more filling!
Why You Will Love This Recipe
- One-pan simplicity = less washing up, more enjoying.
- Customizable and kid-friendly – swap in your favorite veg or cheese.
- Speedy & satisfying – ready in under 30 minutes.
- A vegetarian dish that’s sure to seduce even the most staunch meat lovers.
- A great way to use up seasonal veggies – load up your pesto orzo with everything from asparagus to eggplant.
Here’s What You Will Need
- Pesto – Use a good-quality jar of green pesto for herby, garlicky richness. You can also stir in some homemade pesto if you have some handy.
- Orzo pasta –Tthis tiny rice-shaped pasta is our recipe MVP! Orzo may look like rice (or barley – orzo is Italian for barley), but it’s actually a type of pasta made from durum wheat. Orzo (a.k.a risoni), is ideal for one-pot dishes taking on all the flavors as it cooks and in turn releasing starch which thickens the sauce.
- Vegetable stock – You will need about 3 cups (720ml) of vegetable broth for every 1 cup (200g) of orzo. Make sure to have some extra stock or hot water handy as orzo it absorbs liquid thirstily! You will also need to be on stirring duty to avoid sticking…
- Lemon juice and zest to balance all the flavors and cut through the richness of the pesto.
- The veggies: diced onion, loads of zucchini (courgette), fresh corn and frozen peas for sweet bursts of texture and color.
- Cherry tomatoes – for a burst if color to lean into the Caprese salad inspo.
- Mozzarella and grated Parmesan – creamy, melty goodness.
- You will also need olive oil, salt and pepper.
- Pine nuts, fresh basil and mint to garnish.
How to Make Pesto Orzo
- Heat olive oil in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened adding the salt, pepper and red pepper flakes.
- Stir in the diced zucchini (courgettes) and continue to cook for a couple of minutes. Add the pesto, vegetable stock, lemon juice and orzo, stir everything together and bring to a simmer.
- Cook for 10-12 minutes, stirring frequently to prevent the orzo from sticking. Add a splash of water or stock if the pan looks too dry.
- Stir in the corn and peas and continue to cook until the orzo is cooked to your liking. I prefer it al dente as it gets a bit mushy if overcooked.
- Add the tomatoes, mozzarella just before taking the pan off the heat for melty gooey cheese goodness.
- Sprinkle with the Parmesan, taste and adjust the seasoning if needed. Garnish with lemon zest, fresh herbs and pine nuts and serve with a side of crusty bread or garlic dough balls for the full experience!
Recipe Notes
Substitutions and Variations
- Swap mozzarella for feta, burrata, or goat cheese.
- Up the veggies – Add a large handful of spinach right before serving for extra greens. Stir in asparagus, green beans, edamame peas or any seasonal vegetables that cook quickly (think risotto).
- Swap the green for red – Use red pesto or sun-dried tomato pesto for a Mediterranean twist, adding red peppers
- Make it creamier! Stir in a splash of heavy cream or garlic and herb cream cheese such as Boursin.
- Add protein: stir in cooked chicken, shrimp, crab, chickpeas or grilled halloumi.
Storing Instructions
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or the microwave, adding a splash of water or stock to loosen. This recipe is not freezer-friendly (lucky it’s so quick to cook!).
Did you make my Pesto Orzo recipe? Please leave a rating and comment below — it really helps others find the recipe and makes my day! Don’t forget to tag me @supergolden88 on Instagram and @supergoldenbakes on TikTok — I love seeing your bakes come to life 🙂
One-Pan Pesto Orzo with Zucchini, Corn and Peas
Video
Ingredients
- 2 tbsp olive oil , or as needed
- 1 yellow onion , finely diced
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp red-pepper flakes , or to taste
- 2 zucchini (courgettes) , diced
- 4 heaping tbsp green pesto , add more if you like
- 3 ½ cups (830ml) vegetable stock , or more as needed
- 1 tbsp lemon juice , or to taste
- 1 ½ cups (300g) orzo
- ½ cup (90g) fresh corn
- ½ cup (75g) frozen peas
- 1 cup (150g) cherry tomatoes, halved
- ½ cup (120g) fresh mozzarella , cubed
- 3 tbsp grated Parmesan , plus more to serve
- handful fresh basil and mint leaves , chopped
- zest of 1 lemon , to garnish
- 3 tbsp pine nuts , to garnish
Instructions
- Heat the olive oil in a large pan over high heat. Lower the heat when it is foaming and add the onion. Cook, stirring, until softened adding the salt, pepper and red pepper flakes.2 tbsp olive oil, 1 yellow onion, 1 tsp salt, ½ tsp black pepper, ¼ tsp red-pepper flakes
- Stir in the diced zucchini (courgettes) and continue to cook for a couple of minutes. Add the pesto, vegetable stock, lemon juice and orzo, stirring everything together.2 zucchini (courgettes), 4 heaping tbsp green pesto, 3 ½ cups (830ml) vegetable stock, 1 ½ cups (300g) orzo, 1 tbsp lemon juice
- Bring to a simmer and cook for 10-12 minutes, stirring frequently to prevent the orzo from sticking. Add a splash of water or stock if the pan looks too dry.
- Stir in the corn and peas and continue to cook until the orzo is cooked to your liking. I prefer it al dente as it gets a bit mushy if overcooked.½ cup (90g) fresh corn, ½ cup (75g) frozen peas
- Add the tomatoes, mozzarella just before taking off the heat for melty gooey cheese goodness.1 cup (150g) cherry tomatoes, halved, ½ cup (120g) fresh mozzarella
- Sprinkle with the Parmesan, taste and adjust the seasoning if needed. Garnish with lemon zest, fresh herbs and pine nuts and serve with a side of crusty bread.3 tbsp grated Parmesan, handful fresh basil and mint leaves, 3 tbsp pine nuts, zest of 1 lemon
Notes
- Swap mozzarella for feta, burrata, or goat cheese. You can also use Bocconcini
- Add spinach right before serving for extra greens.
- Use red pesto or sun-dried tomato pesto for a Mediterranean twist, adding red peppers
- Make it creamier! Stir in a splash of heavy cream or garlic and herb cream cheese such as Boursin.
- Add protein: stir in cooked chicken, shrimp, crab, chickpeas or grilled halloumi.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Can you use frozen corn?
Hi Ann, yes you can add it to the dish frozen and just cook it for a little longer x