Cooked - Lemon Orzo With Zucchini

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Home Pricing Community My Recipes

Lemon Orzo With Zucchini

4.0

2 tablespoons extra virgin olive oil

1 small yellow onion (finely chopped)

2 cloves garlic (grated)

2 medium zucchini (grated with the large holes of a box grater (about 3 cups /400 g))

1 cup orzo pasta

2½ cups vegetable broth (add more if necessary)

1 cup frozen peas

3 packed cups baby spinach

1 lemon (the grated zest + 1 to 2 tablespoons of juice)

⅓ cup parmesan (sub non-dairy cheese or nutritional yeast)

½ teaspoon salt (+ black pepper to taste)

1 tablespoon butter ((optional) or non-dairy butter)

1 handful fresh mint ((optional) for topping - sub basil)

Sauté Veggies: Heat 2 tablespoons extra virgin olive oil in a large skillet. Cook 1 small yellow onion (chopped) with a pinch of salt for 2–3 minutes. Add 2 cloves garlic, 2 medium zucchini, and ½ teaspoon salt; cook 2 minutes.
Toast Orzo & Simmer: Add 1 cup orzo pasta and toast for 1 minute, stirring. Pour in 2½ cups vegetable broth, bring to a boil, then simmer for 6–8 minutes, stirring occasionally, until orzo is tender.
Add Greens & Lemon: Stir in 1 cup frozen peas, 3 packed cups baby spinach, the zest of 1 lemon and 1 to 2 tablespoons of its juice. Cook 1 more minute to wilt the spinach.
Finish with Cheese: Turn off heat. Add ⅓ cup parmesan and 1 tablespoon butter (if using), stir until creamy. Season to taste.
Serve: Spoon into bowls and top with extra cheese, lemon zest, and fresh herbs.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

CuisineMediterranean

Occasions📆Everyday🌸Spring🌞Summer

Season🌸Spring

DifficultyEasy ⏰ 25m

Created 45 weeks ago

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