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Creamy Lemon Feta Zucchini Orzo

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Creamy Lemon Feta Zucchini Orzo

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Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, lunch, Main Course

Equipment

  • Medium Pan
  • Microplane
  • Grater
  • Lemon Squeeze

Ingredients
  

  • 3 tbsp Olive Oil
  • 1/2 large Shallot diced
  • 4 cloves Garlic minced
  • 2 cups Orzo Pasta uncooked (TGL will provide 1 cup)
  • 2 medium Zucchini grated
  • 1 large Lemon zested + juiced
  • 1 tsp Italian Herb Seasoning
  • Salt & Pepper to taste
  • 3 ½ cups Low Sodium Veggie Broth
  • 1 cup Milk or a can of coconut milk
  • 1/2 cup Feta Cheese crumbled
  • 2 tbsp Fresh Dill chopped
  • Olive oil, Lemon juice, Chili flakes, Dill optional garnish

Instructions
 

  • In a large skillet, heat your olive oil on medium. Add in the shallots and saute for 2 minutes. Add in the garlic and stir for 30 seconds.
  • Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, veggie broth and milk.
  • Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender.
  • If it needs more liquid, add some broth in to keep the texture creamy, not dry.
  • When the pan is off the heat, stir in your crumbled feta and dill.
  • To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!
Keyword Garlic, Lemon zest, orzo, Zuchinni
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