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
Why This Recipe Is So Tasty
Light, refreshing, and full of bright flavors. It combines tender orzo pasta with crisp, fresh vegetables and a zesty lemon finish. It’s perfect for a quick lunch or a healthy side dish.
Tips For Perfect Results
- Rinse the orzo after cooking to stop it from becoming mushy.
- Use fresh lemon juice for the best bright flavor.
- Chop vegetables uniformly to ensure even cooking and texture.
- Use fresh lemon juice for the best bright flavor.
- Chop vegetables uniformly to ensure even cooking and texture.
Directions
Gently 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. Then toss in the garlic, zucchini, and carrot, and let everything cook together for another couple of minutes. Pour in the broth and sprinkle in the lemon zest, giving it a good stir. Bring the mixture up to a boil, then lower the heat and let it simmer gently for around 10 minutes, or until the orzo is tender and most of the liquid has been absorbed. Finish by seasoning with thyme, and sprinkle some Parmesan on top before serving.
Serving Advice
Serve warm or chilled as a side dish alongside grilled chicken or fish. It also works well as a light main course with a sprinkle of feta or toasted nuts on top for extra texture.
Best Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently or enjoy cold for a quick, healthy meal. Avoid freezing as the texture of the vegetables may change.
