Description
Light, zesty, and comforting—tender orzo tossed with sautéed zucchini, lemon, and fresh herbs.
Ingredients
Scale
- 1 cup Orzo pasta
- 2 medium Zucchini, sliced
- 1 Lemon (zest + juice)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1/2 cup Parmesan cheese (grated)
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional)
- Fresh parsley or basil, for garnish
- 1 tablespoon Butter (optional, for richness)
Instructions
- Cook orzo in well-salted water until al dente; drain and set aside.
- Heat olive oil in a skillet and sauté zucchini until tender and lightly golden.
- Add garlic and cook briefly until fragrant.
- Stir in cooked orzo and toss to combine.
- Add lemon zest, lemon juice, salt, and pepper.
- Fold in Parmesan and a knob of butter if using.
- Finish with fresh herbs and serve warm.
Notes
- Adjust the amount of lemon juice to taste for desired zestiness.
- Red pepper flakes can be omitted for a milder dish.
- For a vegan version, omit the Parmesan and butter.
- 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: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg