Lemon Zucchini Orzo
Orzo simmered with zucchini, garlic, and broth, then finished with cream and fresh lemon.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 medium zucchini diced
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 2 cup low sodium vegetable broth
- ½ cup heavy cream a dairy free alternative also works
- salt and pepper to taste
- fresh parsley or basil for garnish
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook for about 5 minutes, until tender.
- Stir in the garlic and cook just until fragrant.
- Add the orzo, broth, and lemon zest. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring often, until the orzo is cooked.
- Remove from the heat and stir in the cream and lemon juice. Season with salt and pepper.
- Garnish with parsley or basil and serve right away.
Notes
Stir in the cream and lemon juice off the heat so the sauce stays smooth. Add a splash of broth or water when reheating, since the orzo thickens as it sits. Add cooked chicken or shrimp to make it a full meal.