· Kata

Turkey & Courgette Orzo Pasta

A bright, lemony one-pan orzo with juicy turkey, courgette ribbons, and burst cherry tomatoes—creamy from Parmesan, zesty from lemon, and on the table in 30 minutes.

This One-Pan Turkey & Courgette Orzo is a weeknight hero: protein-packed turkey mince, quick-cooking orzo, and plenty of veg all simmered together in flavourful stock. The courgette softens into silky ribbons, cherry tomatoes burst into the sauce, and a little Parmesan and lemon at the end bring everything together. It’s comforting yet fresh, uses just one pan, and needs minimal prep—perfect for busy evenings.

Servings: 2–3

Prep: 10 min – Cook: 20 min – Total: 30 min

Ingredients

  • 1 tbsp olive oil

  • 250 g turkey mince

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 160 g orzo

  • 500 ml hot chicken stock

  • 1 medium courgette, peeled into ribbons or sliced into thin half-moons

  • 150 g cherry tomatoes, halved if large

  • Zest of ½ lemon + 1–2 tsp lemon juice (to taste)

  • 15–20 g Parmesan, finely grated (plus extra to serve)

  • ½ tsp dried oregano (or Italian herbs)

  • Pinch chilli flakes (optional)

Instructions

Cook the turkey

Heat the olive oil in a large pan or sauté pan over medium–high heat. Add the turkey mince, season with salt and pepper, and cook for 4–5 minutes until browned and crumbly

Add aromatics

Stir in the onion and cook for 2–3 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.

Toast the orzo

Tip in the orzo and stir for 1 minute to coat in the pan juices—this helps the grains keep their bite.

Simmer.

Pour in the hot chicken stock, add the oregano and chilli flakes if using. Bring to a lively simmer, then reduce the heat and cook uncovered for 8–10 minutes, stirring every minute or so to prevent sticking. The sauce should be gently bubbling; add a splash of hot water if it’s thickening too quickly.

Add the veg.

Stir in the cherry tomatoes and courgette. Cook for 2–3 minutes until the orzo is tender and most of the liquid is absorbed, and the tomatoes begin to soften.

Finish & serve.

Take off the heat and stir through the lemon zest, lemon juice, Parmesan, and parsley (if using). Taste and adjust salt, pepper, and lemon. Serve immediately with extra Parmesan.

Tips & Tricks

✅ Stir regularly. Orzo can catch on the base—frequent stirring keeps it creamy, not claggy.

✅ Liquid control. If it tightens too fast, add a little hot water; if it’s soupy near the end, simmer for 1–2 minutes more.

✅ Veg swaps. Stir in peas or baby spinach in the last minute; both cook fast and boost colour and fibre.

✅ Make it mild (or spicy). Skip chilli flakes for a gentle finish, or add a pinch more—or a swirl of harissa—for heat.

✅ Leftovers. Orzo thickens as it cools—loosen with a splash of hot water when reheating. Best eaten within 2–3 days; freezing isn’t ideal for pasta texture.

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