Description
A refreshing and flavorful dish combining orzo pasta with zucchini and lemon.
Ingredients
Scale
- 1 cup orzo pasta
- 2 medium zucchinis, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Cook the orzo in a large pot of salted boiling water, following package instructions until al dente, roughly 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add diced zucchinis to the skillet, cooking for 5-7 minutes until tender and lightly browned, stirring occasionally.
- Incorporate the cooked orzo into the zucchini and garlic mixture. Add lemon zest and juice, stirring well to blend the flavors.
- Remove from heat and mix in grated Parmesan cheese and chopped parsley. Season with salt and pepper.
- Serve the dish warm, garnishing with extra parsley and lemon wedges if desired.
Notes
- This dish is best served fresh but can also be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add protein like grilled chicken or shrimp for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg