Description
A delightful one-pot dish featuring orzo pasta, zucchini, and a zesty lemon flavor, perfect for a light meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium zucchinis, diced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 cup grated Parmesan cheese (plus extra for serving)
- Salt and black pepper to taste
Instructions
- Prepare the ingredients by washing and dicing the zucchini, mincing the garlic, and grating the Parmesan cheese.
- Heat the olive oil in a large pot or deep skillet over medium heat until shimmering.
- Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the diced zucchini and cook for another 3-4 minutes until tender.
- Stir in the orzo pasta and toast slightly for about 1-2 minutes.
- Gradually add the vegetable broth, stirring to combine, and bring to a gentle boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes until the orzo is cooked al dente.
- Remove from heat and stir in the lemon juice, lemon zest, and grated Parmesan cheese until creamy. Season with salt and black pepper.
- Spoon into bowls and garnish with additional Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat by warming in a pot over low heat, adding broth if needed.
- For freezing, place in a freezer-safe container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
Keywords: One-Pot, Lemon, Zucchini, Orzo, Pasta, Vegetarian, Easy Recipe