One-Pot Orzo Pasta with Tomatoes and Artichoke Hearts Recipe
This Orzo Pasta recipe is filled with garlic, tomatoes, artichoke hearts, asparagus, and chicken sausage. Drizzled with fresh lemon juice and sprinkled with parmesan cheese, you'll love this easy, 30-minute one-pot recipe!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion minced
- 5 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1½ cups orzo
- 1 pound chicken sausage sliced (see notes)
- 1 (15 ounce) can artichoke hearts drained and halved
- 3 cups low-sodium chicken broth or water or vegetable broth
- 2 cups marinara sauce
- 1 (15 ounce) can diced tomatoes
- 1 pound asparagus woody ends removed and chopped into 1-inch pieces
- ½ cup parmesan cheese plus more for serving
- fresh lemon juice for serving
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until translucent and starting to soften (about 3 minutes). Stir in the fresh garlic, salt, black pepper, and Italian seasoning. Cook for an additional 1 minute, stirring continuously.
- Add the orzo pasta, sliced chicken sausage, and halved artichoke hearts. Cook, stirring often, for 2-3 minutes, or until the orzo is toasted (not brown and not burning).
- Add the chicken broth, marinara sauce, diced tomatoes, and chopped asparagus. Increase heat to high heat and bring to a low boil before reducing the heat to medium-low. Simmer, uncovered, for approximately 10 minutes, or until the orzo is cooked (stir often to prevent the orzo from sticking to the bottom of the pot).
- Remove from heat and season with additional salt and pepper, to taste. Gently stir in the grated parmesan cheese and serve with plently of fresh lemon juice.
Notes
- I added Italian chicken sausage. Feel free to substitute with your favorite variety of chicken sausage or pork sausage. You may also use ground pork sausage in place of sliced sausage links. Brown the ground sausage with the onions.
- If your sausage is not precooked or smoked (most chicken sausage is already pre-cooked), cook it first before slicing and adding to the pasta.
- Vegetarian: Make this recipe vegetarian by omitting the sausage and parmesan cheese and swapping the chicken broth for veggie broth.
- Cheese: In the images, you'll see that I have added parmesan cheese. Another amazing option is crumbled feta cheese. The tanginess from the feta cheese is really wonderful with the tomato sauce.
- The lemon juice is optional but highly recommended.
Nutrition
Calories: 494kcal | Carbohydrates: 49g | Protein: 26g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 1918mg | Potassium: 787mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2004IU | Vitamin C: 33mg | Calcium: 189mg | Iron: 5mg
