Description
A bright and quick Lemon Orzo with Zucchini that combines tangy lemon, tender orzo, and silky zucchini for a light and satisfying meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, grated
- 2 medium zucchini, grated (about 3 cups / 400 g)
- 1 cup orzo pasta
- 2½ cups vegetable broth (plus extra if needed)
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon – zest plus 1–2 tablespoons juice
- ⅓ cup Parmesan (or non-dairy cheese / nutritional yeast)
- ½ teaspoon salt (plus black pepper to taste)
- 1 tablespoon butter (optional; use non-dairy butter for vegan)
- 1 handful fresh mint or basil for topping (optional)
Instructions
- In a large skillet over medium heat, heat the olive oil. Add chopped onion and sauté for 2–3 minutes until translucent.
- Add grated garlic and zucchini with salt; cook for 2 minutes, stirring until zucchini softens.
- Push veggies aside, add orzo, and toast for 1 minute, stirring constantly.
- Pour in vegetable broth, bring to a boil, then lower to a simmer. Cook uncovered, stirring occasionally, for 6–8 minutes until orzo is tender and most liquid is absorbed.
- Stir in frozen peas, spinach, lemon zest, and lemon juice. Cook for 1 minute until spinach wilts.
- Remove from heat and stir in Parmesan and butter until creamy. Season with additional salt and pepper as needed.
- Serve immediately, topped with extra Parmesan, lemon zest, and fresh herbs.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Lemon Orzo with Zucchini, Orzo Pasta, Vegetarian Recipe, Quick Meal