Ingredients
Vegetables & Aromatics
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, grated
- 2 medium zucchini, grated (about 3 cups / 400 g)
- 1 cup frozen peas
- 3 packed cups baby spinach
- 1 lemon, grated zest + 1 to 2 tablespoons juice
Pasta & Broth
- 1 cup orzo pasta
- 2½ cups vegetable broth (add more if necessary)
Cheese & Fat
- ⅓ cup parmesan cheese (or non-dairy cheese/nutritional yeast)
- 1 tablespoon butter (optional, or non-dairy butter)
Seasoning & Garnish
- ½ teaspoon salt
- Black pepper, to taste
- 1 handful fresh mint (optional, for topping – can substitute basil)
Instructions
- Sauté Veggies: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion with a pinch of salt and cook for 2 to 3 minutes until softened. Then add the grated garlic, grated zucchini, and ½ teaspoon salt, cooking for another 2 minutes until the zucchini is slightly tender.
- Toast Orzo & Simmer: Stir in 1 cup of orzo pasta and toast it for about 1 minute while stirring to coat the pasta in oil. Pour in 2½ cups of vegetable broth and bring to a boil. Reduce the heat to simmer and cook for 6 to 8 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
- Add Greens & Lemon: Stir in 1 cup of frozen peas, 3 packed cups of baby spinach, the grated zest of 1 lemon, and 1 to 2 tablespoons of lemon juice. Cook for an additional minute to allow the spinach to wilt and the peas to warm through.
- Finish with Cheese: Remove the skillet from heat. Stir in ⅓ cup of parmesan cheese and 1 tablespoon of butter if using, until the mixture becomes creamy and well combined. Adjust seasoning with salt and black pepper to taste.
- Serve: Spoon the orzo into bowls and garnish with extra parmesan, lemon zest, and fresh mint or basil if desired. Serve warm for a comforting, bright, and nutritious meal.
Notes
- You can substitute parmesan cheese with a non-dairy cheese or nutritional yeast to make the dish vegan.
- Use non-dairy butter to keep it dairy-free if preferred.
- Adjust broth quantity if you like a looser or more risotto-like texture.
- Fresh herbs like mint or basil add a lovely aromatic finish but are optional.
- Grating the zucchini with large holes retains some texture; you can finely grate if you prefer a softer bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian