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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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:
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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