Ingredients
1.5 cups dry orzo pasta
2 medium zucchinis, grated
3 cloves garlic, minced
1 small shallot, finely diced
1 tbsp olive oil
1 tbsp butter
3 cups vegetable broth
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 large lemon, zested and juiced
Salt and black pepper to taste
Fresh basil or parsley for garnish
Instructions
Step 1: In a large skillet or pot, heat the olive oil and butter over medium heat. Add the minced garlic and shallot, sautéing for 2-3 minutes until soft and fragrant.
Step 2: Add the dry orzo to the skillet and stir to coat in the oil and butter. Toast the orzo for 2 minutes until slightly golden.
Step 3: Pour in the vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to a simmer. Cook for about 5 minutes, stirring occasionally.
Step 4: Stir in the grated zucchini. Continue to simmer for another 4-5 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Step 5: Stir in the heavy cream, lemon zest, and lemon juice. Cook for 1 minute until the sauce thickens slightly.
Step 6: Remove from heat and fold in the Parmesan cheese. Season with additional salt and pepper to taste. Garnish with fresh herbs and serve immediately.
Notes
For a vegan version, use coconut cream and nutritional yeast instead of heavy cream and parmesan.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Side Dishes
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg
Keywords: lemon orzo, zucchini pasta, one pot meals, creamy orzo, side dishes
