Ingredients

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1 lb Italian sausage (mild, sweet, or spicy), casings removed

2 tbsp olive oil

1 shallot (alt. ½ white or yellow onion, diced)

3 cloves garlic, minced

½ Tbs dried crushed red pepper (optional to taste)

Juice from ½ lemon (or ½ c dry white wine)

1 medium zucchini, chopped

1 cup dried orzo pasta

2 ½ cups chicken or vegetable broth

1 cup frozen peas

¾ cup grated Parmesan cheese, plus extra for serving

1 handful fresh basil (alt. 1 handful parsley), chopped

Salt and freshly ground black pepper (to taste)

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Instructions

1. Brown the Sausage: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage (and onion, if using) and cook, breaking it up into crumbles with a wooden spoon, until it is no longer pink and is nicely browned, about 5-8 minutes. Add the minced garlic now, if using, and cook for another minute until fragrant.

2. Sauté the Zucchini and Toast the Orzo: Stir in the chopped zucchini and sauté for 2-3 minutes until slightly tender. Add the dry orzo pasta and toast it for about 60 seconds, stirring constantly, to enhance its flavor.

3. Deglaze: Add the white wine (if using) now and let it bubble and reduce for about 1-2 minutes, scraping up any browned bits from the bottom of the pan. This adds a nice depth of flavor. Note: If using lemon juice, it will be added later.

4. Simmer: Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

5. Finish: Remove the skillet from the heat. Stir in the frozen peas and the Parmesan cheese until the mixture becomes creamy. Stir in the fresh lemon juice now (if using lemon instead of wine).

6. Season with salt and pepper to taste.

7. Serve: Serve immediately in bowls with basil or parsley, and extra Parmesan cheese sprinkled on top