Ingredients
- 1 tablespoon olive oil
- 1 cup uncooked orzo pasta
- 1 clove garlic, crushed
- 1 medium zucchini, shredded
- 1 medium carrot, shredded
- 1 (14 ounce) can vegetable broth
- 1 lemon, zested
- 1 tablespoon chopped fresh thyme
- ¼ cup grated Parmesan cheese
What Makes This Recipe So Great
Bright and fresh, perfect for celebrating the flavors of spring. The combination of tender vegetables and zesty lemon makes it light yet satisfying. It's also quick to prepare, making it great for busy weeknights or casual gatherings.
Expert Cooking Tips
- Rinse the orzo well before cooking to prevent it from sticking together.
- Use fresh lemon juice for the best bright and tangy flavor.
- Don’t overcook the vegetables; keep them slightly crisp for a nice texture contrast.
- Use fresh lemon juice for the best bright and tangy flavor.
- Don’t overcook the vegetables; keep them slightly crisp for a nice texture contrast.
Directions
Lightly heat the oil in a pot over medium heat. Add the orzo and cook it for about 2 minutes, stirring occasionally, until it turns a nice golden color. Toss in the garlic, zucchini, and carrot, and cook everything together for another couple of minutes. Then, pour in the broth and sprinkle in the lemon zest. Bring the mixture up to a boil, then lower the heat and let it simmer gently for about 10 minutes, or until the liquid has mostly absorbed and the orzo is tender. Finish by stirring in some fresh thyme, and serve it topped with a generous handful of Parmesan.
Serving Inspiration
Serve this alongside grilled chicken or fish for a complete meal. It also pairs well with a simple green salad or crusty bread. Garnish with fresh herbs like parsley or basil to enhance the freshness.
Leftover Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the orzo. Adding a splash of water or broth can help keep it moist.
