Description
A delightful combination of bright citrus, tender pasta, and fresh vegetables, making a uniquely refreshing meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (grated)
- 2 medium zucchini (grated with the large holes of a box grater, about 3 cups or 400 g)
- 1 cup orzo pasta
- 2½ cups vegetable broth (add more if necessary)
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon (the grated zest + 1 to 2 tablespoons of juice)
- ⅓ cup parmesan (sub non-dairy cheese or nutritional yeast)
- ½ teaspoon salt (+ black pepper to taste)
- 1 tablespoon butter (optional or non-dairy butter)
- 1 handful fresh mint (optional for topping – sub basil)
Instructions
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped onion with a pinch of salt and cook for 2–3 minutes.
- Incorporate the grated garlic, grated zucchini, and ½ teaspoon salt, cooking for an additional 2 minutes until fragrant and softened.
- Add 1 cup of orzo pasta, toasting it for about 1 minute while stirring constantly to prevent burning.
- Pour in 2½ cups of vegetable broth, bringing everything to a boil. Reduce heat to a simmer and cook for 6–8 minutes, stirring occasionally until the orzo is tender.
- Stir in 1 cup of frozen peas, 3 packed cups of baby spinach, the zest of 1 lemon, and 1 to 2 tablespoons of its juice. Cook for another minute, allowing the spinach to wilt.
- Turn off the heat. Add ⅓ cup of parmesan cheese and 1 tablespoon of butter, if desired. Stir until the mixture turns creamy. Adjust seasoning with salt and black pepper to taste.
- Serve into bowls, topping with extra cheese, lemon zest, and fresh mint or basil as desired.
Notes
Using seasonal vegetables ensures freshness. Adjust the lemon juice to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, lemon, zucchini, vegetarian, orzo, summer dish, quick meal
