Description
Lemon Orzo With Zucchini is a vibrant, flavorful dish, combining tender orzo pasta with grated zucchini, sweet peas, and fresh baby spinach in a creamy, lemon-infused sauce. Finished with savory parmesan cheese and fresh mint, this recipe bursts with color and nutrition. The meal is quick and easy to prepare, making it ideal for busy weeknights or a light, satisfying lunch or dinner. Each bite offers a fresh burst of lemon and herb, perfect for spring or summer.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, grated
- 2 medium zucchini, grated (about 3 cups/400g)
- 1 cup orzo pasta
- 2½ cups vegetable broth
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon (grated zest plus 1-2 tablespoons juice)
- ⅓ cup parmesan cheese
- ½ teaspoon salt plus black pepper to taste
- 1 tablespoon butter (optional)
- 1 handful fresh mint (optional) for topping
Instructions
- Heat olive oil in a large skillet. Cook onion with a pinch of salt for 2-3 minutes.
- Add garlic, grated zucchini, and salt; cook for 2 minutes.
- Add orzo and toast for 1 minute, stirring constantly.
- Pour in vegetable broth, bring to a boil, then simmer for 6-8 minutes until orzo is tender.
- Stir in peas, spinach, lemon zest and juice; cook for 1 minute to wilt the spinach.
- Turn off heat, add parmesan and butter, stir until creamy.
- Season to taste and serve topped with extra cheese, lemon zest, and fresh herbs.
Notes
For a vegan dish, omit parmesan and butter or use plant-based alternatives. Substitute orzo with small pasta shapes or gluten-free options if desired. If zucchini is unavailable, use grated yellow squash. Make ahead by preparing up to Step 4; finish with final steps before serving. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of broth. If the orzo overcooks and becomes sticky, add extra broth and stir in batches to achieve desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg