Store leftovers in an airtight container in the fridge for up to 3 days, we don't recommend freezing pasta.
Lemon Orzo With Zucchini
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic grated
- 2 medium zucchini grated with the large holes of a box grater (about 3 cups ⁄400 g)
- 1 cup (200 g) orzo pasta
- 2½ cups (625 g) vegetable broth add more if necessary
- 1 cup (150 g) frozen peas
- 3 packed cups (100 g) baby spinach
- 1 lemon the grated zest + 1 to 2 tablespoons of juice
- ⅓ cup (30 g) parmesan sub non-dairy cheese or nutritional yeast
- ½ teaspoon salt + black pepper to taste
- 1 tablespoon butter (optional) or non-dairy butter
- 1 handful fresh mint (optional) for topping - sub basil
- Sauté Veggies: Heat 2 tablespoons extra virgin olive oil in a large skillet. Cook 1 small yellow onion (chopped) with a pinch of salt for 2–3 minutes. Add 2 cloves garlic, 2 medium zucchini, and ½ teaspoon salt; cook 2 minutes.
- Toast Orzo & Simmer: Add 1 cup orzo pasta and toast for 1 minute, stirring. Pour in 2½ cups vegetable broth, bring to a boil, then simmer for 6–8 minutes, stirring occasionally, until orzo is tender.
- Add Greens & Lemon: Stir in 1 cup frozen peas, 3 packed cups baby spinach, the zest of 1 lemon and 1 to 2 tablespoons of its juice. Cook 1 more minute to wilt the spinach.
- Finish with Cheese: Turn off heat. Add ⅓ cup parmesan and 1 tablespoon butter (if using), stir until creamy. Season to taste.
- Serve: Spoon into bowls and top with extra cheese, lemon zest, and fresh herbs.
VARIATIONS
- 🍃 Vegan: Skip parmesan and butter. Add nutritional yeast or cashew cream, and top with fresh herbs.
- 💪 High-Protein: Toss in chickpeas, white beans, or shredded chicken. Finish with pine nuts or hemp seeds.
- 🚫 Gluten-Free: Use gluten-free orzo or small pasta like corn rice pasta. Adjust liquid as needed.
- Olive oil → Try avocado oil or skip for oil-free.
- Yellow onion → Swap with shallots or leeks.
- Garlic → Use garlic powder or roasted garlic for a milder kick.
- Zucchini → Sub yellow squash or chopped asparagus.
- Orzo → Try ditalini, fregola, or pearl couscous.
- Veggie broth → Use water + a splash of soy sauce or miso.
- Frozen peas → Go for edamame, green beans, or leave them out.
- Spinach → Swap with kale, arugula, or frozen spinach.
- Lemon → Use lime or a splash of white wine vinegar.
- Parmesan → Sub with nutritional yeast, dairy-free parm, or crumbled feta.
- Butter → Use vegan butter, cashew cream, or skip it.
- Mint → Try basil, parsley, or dill instead.
- Grate zucchini coarsely so it stays tender, not mushy.
- Add garlic last to avoid burning and boost flavor.
- Toast the orzo for a nutty, risotto-like finish.
- Use hot broth to speed things up and cook evenly.
- Stir as it simmers for creamy texture—no cream needed!
- Add peas and spinach late to keep them bright and fresh.
- Finish with lemon for zesty flavor and balance.
- Taste before serving—parmesan adds salt on its own.
- Top with herbs like mint or basil for a fresh, summery touch.
