Olive oil, Lemon juice, Chili flakes, Dilloptional 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!