Best Lemon Orzo Primavera Recipes

LEMON ORZO PRIMAVERA

Lemon Orzo Primavera image

Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.

Provided by LitleLisa1

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14 ounce) can vegetable broth
1 lemon, zested
1 tablespoon chopped fresh thyme
¼ cup grated Parmesan cheese

Steps:

Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

Nutrition Facts : Calories 278.5 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 6.3 g, Fiber 3.9 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 294.7 mg, Sugar 3.7 g

LEMON ORZO PRIMAVERA

Lemon Orzo Primavera image

I was looking for a recipe that could use up some of the zucchini from the garden that the hubby and the kids wouldn't turn up their noses to and I came across this gem! My 6-year-old's comment after he tasted this was: "Mommy, I love, Love, LOVE this!" I hope that you enjoy it nearly as much as he did.

Provided by misscrys79

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
1 cup orzo pasta, uncooked
1 medium zucchini, shredded
2 medium carrots, shredded
2 garlic cloves, crushed
14 ounces vegetable broth (chicken would work well too)
1 lemon, zest of
1 tablespoon fresh thyme
1/4 cup parmesan cheese, grated

Steps:

Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
Add broth, lemon zest and thyme and bring to a boil.
Reduce heat to low and simmer for 10 minutes or until the liquid has been absorbed and the orzo is tender. Top with Parmesan cheese to serve.

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