Creamy Lemon Feta Zucchini Orzo
Ingredients
- 3 tbs olive oil
- 1/2 sweet onion, diced (large shallot)
- 4 cloves garlic, minced
- 1 lb orzo pasta uncooked
- 2 medium zucchini, grated
- 1 large lemon, zested + juiced
- 1 tsp Italian herb seasoning
- salt and peppe to taste
- 3½ cups low sodium chicken broth (or veggie broth)
- 1 cup milk
- 5 oz feta cheese, crumbled
- 2 tbs fresh dill, chopped
Optional Garnish: olive oil, lemon juice, chili flakes + dill
Instructions
- In a large skillet, heat your olive oil on medium. Add in the onion 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, chicken 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!
Nutrition
Calories: 360kcal | Carbohydrates: 51g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 19mg | Sodium: 254mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 233IU | Vitamin C: 17mg | Calcium: 159mg | Iron: 1mg