One-pot orzo pasta with vegetables

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
One pot orzo pasta aux légumes
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course

Ingredients

A PDO
For 4 personnes
  • 300 g orzo or bird’s-eye pasta
  • 2 c. à soupe olive oil from Aix-en-Provence – ripened olives PDO
  • 1 onion
  • 12 cherry tomatoes
  • 1 courgette
  • 120 g cooked chickpeas
  • 1 gousse garlic
  • 150 g peas
  • 2 poignées spinach
  • Parmesan
  • 75 cl water
  • Salt (pepper)

Tip

Choose an olive oil from Aix-en-Provence – PDO ripened olives – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke.PDO olive oil from the Vallée des Baux-de-Provence – made from ripened olives – and Provence olive oil – made from ripened olives – are also ideal for preparing this one-pot pasta dish.

Instructions

  • Wash the cherry tomatoes.

  • Wash and peel the courgette, then cut it into small cubes.

  • Wash the spinach and drain the chickpeas.
  • Cook the peas for 10 minutes in boiling, salted water.

  • Fry the finely chopped onion in olive oil from Aix-en-Provence – PDO ripened olives. Add the cherry tomatoes and courgettes, fry for 10 minutes, then add the pasta, chickpeas and water, season with salt, and continue cooking for 10 minutes. Add the spinach, leave to simmer for 5 minutes, then add the peas and crushed garlic, season with pepper and leave to simmer for a few minutes.

  • Serve with Parmesan.

Tip

Choose an olive oil from Aix-en-Provence – PDO ripened olives – for its aromas of sourdough bread, black olives, cocoa and cooked artichoke.PDO olive oil from the Vallée des Baux-de-Provence – made from ripened olives – and Provence olive oil – made from ripened olives – are also ideal for preparing this one-pot pasta dish.
We recommend...

For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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