Lemon Orzo Primavera
photo by AmandaInOz
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup orzo pasta, uncooked
- 1 medium zucchini, shredded
- 2 medium carrots, shredded
- 2 garlic cloves, crushed
- 14 ounces vegetable broth (chicken would work well too)
- 1 lemon, zest of
- 1 tablespoon fresh thyme
- 1⁄4 cup parmesan cheese, grated
directions
- Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
- Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
- Add broth, lemon zest and thyme and bring to a boil.
- 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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Reviews
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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!
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I saw Amanda in OZ's photo during PAC and quickly saved this recipe. I am so glad I did! This has such a nice flavor. The lemon & thyme show up well and the colors of the browned orzo and veggies are appealing. I used chicken broth and also added salt & pepper. I served this as a side dish, but with a salad I could make a meal out of this. Thank you for sharing a recipe I will make again!
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RECIPE SUBMITTED BY
I am originally from the Pacific Northwest but was transplanted to the east coast when my hubby went back to school to get his Ph.D. My husband and I are parents to two boys that we fondly refer to as "Search & Destroy" and our golden retriever, Sydney. I'm a stay-at-home mom and have just started homeschooling our children.
I L-O-V-E to cook and bake. Honestly, I think I pretty much always have--it is something I inherited from my mom. :) She is the one who taught me to not be afraid to make a recipe, and when I'm not sure what a term means, to look it up (or ask someone who knows to talk me through it). My friends Lisa, Sharon and Shannon have also taught me a lot too (you'll see a few recipes that I've posted that I have received from these lovely ladies). And, I'd say that my experience as a prep cook for a brew pub in college taught me quite a bit too. :)
I also like to make jam, to bake my own fresh loaves of whole wheat bread from flour that I have ground myself, and to preserve fruits and vegetables like my Grams taught me. Gardening is a new-found hobby of mine, and preparing foods with fresh fruits that I have harvested is so rewarding!
I love my Oregon Ducks and am a proud alumnae of the University of Oregon.
When we have a ladies' event at my church, I'm generally involved in the food aspect, in one way or another. The recipes I'm best-known for are my dessert recipes.
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