# Components:
→ Pasta & Legumes
01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup zucchini, diced
06 - 1 cup baby spinach, packed
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced
→ Liquids & Fats
09 - 3 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - Juice and zest of 1 large lemon
→ Herbs & Seasoning
12 - 1/4 cup fresh parsley, chopped
13 - 2 tablespoons fresh dill, chopped
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon freshly ground black pepper
17 - Pinch of red pepper flakes, optional
# Method:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion and sauté for 3 to 4 minutes until softened.
02 - Add garlic, zucchini, asparagus, and sugar snap peas. Cook for 2 to 3 minutes, stirring occasionally, until vegetables are just starting to soften.
03 - Stir in the orzo and cook for 1 minute to lightly toast.
04 - Add chickpeas, vegetable broth, oregano, salt, pepper, and red pepper flakes if using. Bring to a gentle boil.
05 - Reduce heat to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
06 - Stir in spinach, lemon juice, and lemon zest. Cook for 1 to 2 minutes until spinach is wilted.
07 - Remove from heat. Add parsley and dill, toss gently to combine. Taste and adjust seasoning if needed.
08 - Serve warm, garnished with extra herbs and lemon wedges if desired.
