There’s something magical about a basic one-pan dish.
But trust me, you don’t need to know magic to make this super simple lemon garlic orzo dish.
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What’s the deal with orzo?
Orzo is a variety of pasta that’s very small. It looks like rice, but it’s pasta.
You can find gluten-free varieties in some stores. If you can’t find a gluten-free type, then you can absolutely replace it with quinoa or another small pasta such as farfalle, rotini or penne. Just note you might need to follow the serving size on the box to get the pasta to liquid ratio correct and it may be harder to cook it all in one pan.
Orzo is a favorite of mine. It soaks up all the flavor in this dish and is so comforting (and easy) to eat out of a meal prep container.
About the sausage in this orzo skillet:
I used Aidell’s chicken & apple sausage in this meal because it’s so tasty and cheap. But you can absolutely use whatever kind you like as well as vegan/vegetarian varieties if needed. The vegetarian sausage is usually found next to the tofu in most stores!
Feel free to also try tempeh with this meal to replace sausage, but note that you’ll absolutely need to season or marinate it well before cooking.
You don’t have to use broccoli!
Feel free to use green beans, asparagus, brussels sprouts, zucchini, mushrooms, peas, spinach, or kale in this meal if you can’t stand or can’t find broccoli.
So versatile, so easy… you’re going to LOVE it.
How to double or add more volume to this orzo skillet:
To double this recipe, simply double the ingredients but allow for more cooking time. You may need to do it in batches depending on the size of your pan.
To add more volume, start with adding another vegetable like the ones mentioned above. If you still need more volume in the meal, add more sausage (1/2 a link per serving extra).
Storage & Reheating Notes
This lemon garlic orzo skillet can last for up to four days in the fridge and 3-6 months in the freezer.
It’s best when reheated in the microwave for 90 seconds or on the stove, covered. Make sure to add a few drops of water or 2 teaspoons of broth before reheating because the orzo will have soaked extra moisture up. Sticking is normal! The extra water/broth will help.
I also recommend adding more parmesan cheese or nutritional yeast on top before reheating!
Happy prepping 🙂
Don’t forget to try out our other delicious recipes!
- Veggie Pesto Pasta with Chickpeas
- Vegan Cauliflower Tacos with Chunky Salsa
- Easy Chicken Satay Recipe With Stir-Fried Veggies
- Vegetarian Quesadillas with Sweet Potato and Black Beans
- Pan-Seared Salmon, Coconut Rice & Mango Salsa
Lemon Garlic Orzo & Broccoli Skillet With Sausage (Vegan & GF-Friendly)
- 1 TBSP olive oil
- 3 sausage links of your choice meat or veggie, chopped into rounds
- 1 large head broccoli chopped into florets
- 1 cup orzo use GF if needed
- 1 1/2 cups broth or water, you might need more
- 1 lemon cut into wedges
- 2 cloves garlic minced
- salt and pepper to taste
- 1 tsp red pepper flakes if you like heat (optional)
- 1/2 cup parmesan cheese sub nutritional yeast (optional)
- Add the olive oil to a skillet over medium heat. After a minute or two, add the sliced sausage and cook through completely – about 5-7 minutes, stirring occasionally. It’s okay if it sticks a little or there are brown bits in the pan.
- When the sausage is cooked through, add the chopped broccoli, orzo, veggie broth/water, 2-3 squeezes of lemon juice, minced garlic, salt and pepper to taste and crushed red pepper if using. Stir well to combine and bring the mixture to a boil, then reduce to a simmer, cover and cook for 15 minutes.
- After 15 minutes, take a bite of the pasta. It should be soft and completely cooked. If it’s sticking to the pan a lot and isn’t totally cooked through, add a few more tablespoons of broth/water. If there’s too much water left in the pan, cook uncovered until it evaporates.
- When the orzo is done cooking, add the remaining lemon juice wedges and stir in the parmesan cheese/nutritional yeast if using.
- To assemble: divide the mixture into 3 meal prep containers. That’s it!