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 (or use Vegetable bouillon cubes)

1 lemon, zested

1 tablespoon chopped fresh thyme

1/4 cup grated Parmesan cheese

1. 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.

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