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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal. Ingredients:
1 cup orzo pasta |
2 tablespoons extra virgin olive oil |
1/2 red onion, chopped |
2 cloves garlic, minced |
1 cup chopped carrot |
1 small zucchini, quartered and sliced |
2 tablespoons balsamic vinegar |
salt and pepper to taste |
1 lemon, juiced |
Directions:
1. Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.
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