Lemon Orzo Primavera

READY IN: 30mins
Recipe by misscrys79

I was looking for a recipe that could use up some of the zucchini from the garden that the hubby and the kids wouldn't turn up their noses to and I came across this gem! My 6-year-old's comment after he tasted this was: "Mommy, I love, Love, LOVE this!" I hope that you enjoy it nearly as much as he did.

Top Review by Nikoma

Made this to use up some stray veggies. I kept to the recipe with one exception - I added 1/2 a yellow squash to the mix. It may have been my lemon, but mine ended up with a bit more bitter flavor then I cared for. And the veggies were a tad bit overdone for me after simmering for 20 minutes. If I had to do it over I would add them along with the broth, or maybe even later (being shredded they don't need much cook time :) All and all it was something new, easy, quick and versatile. Appreciate you posting!

Ingredients Nutrition


  1. Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
  2. Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
  3. Add broth, lemon zest and thyme and bring to a boil.
  4. Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.

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