Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Lemon Orzo Primavera
A bright and colorful pasta dish featuring rice-shaped orzo tossed with a medley of spring vegetables like peas, asparagus, and bell peppers. Dressed in a zesty lemon-garlic sauce, it offers a light and refreshing flavor profile that is perfect for a warm evening. This versatile dish works beautifully as a vegetarian main or a side for grilled chicken.
A bright and colorful pasta dish featuring rice-shaped orzo tossed with a medley of spring vegetables like peas, asparagus, and bell peppers. Dressed in a zesty lemon-garlic sauce, it offers a light and refreshing flavor profile that is perfect for a warm evening. This versatile dish works beautifully as a vegetarian main or a side for grilled chicken.
Ingredients
- 1 tbsp Olive Oil
- 1/2 cup Orzo Pasta, uncooked
- 2 cloves Garlic, crushed
- 39.67 g Zucchini, shredded
- 15.25 oz Carrot, shredded
- 1/2 cup Vegetable Broth
- 1.1 tsp Lemon, zested
- 1/2 tsp Thyme, chopped
- 2 tbsp Parmesan Cheese, grated
Instructions
- Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
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