One Pot Creamy Lemon Zucchini Orzo
A bright, creamy lemon zucchini orzo recipe made in one pot. Perfect for a quick weeknight dinner or a special occasion.
Ingredients
- 3 tbsp butter divided
- 4 cloves garlic, minced
- 1 cup orzo
- 2 medium zucchini, grated
- 2 cups vegetable stock (or chicken stock)
- ½ cup heavy cream
- 1 1 lemon zest and juice
- ½ cup parmesan cheese, grated more for serving
- salt and black pepper
- fresh basil for garnishing
- extra virgin olive oil for serving
Instructions
- Heat a large skillet or pot over medium-high heat. Melt 2 tbsp butter and add the garlic. Cook, stirring occasionally, until the garlic is fragrant, about 1 minute.
- Add the orzo and cook, stirring often, until toasted and golden, about 3 minutes.
- Stir in the grated zucchini and cook until wilted, 2-3 minutes. Season with salt and pepper.
- Add in ⅓ of the vegetable broth and cook over medium low heat, stirring until most of the liquid is absorbed.
- Repeat the process until the orzo is al dente and there is still some liquid remaining in the pan. Add more liquid if necessary. This is a slow process, and you want to keep a gentle simmer so the pasta absorbs the stock and cooks through. Don’t let it come to a boil. Season with salt and pepper.
- Reduce heat to low and stir in the cream, 1 tbsp butter, parmesan, lemon juice, and zest. Taste and adjust seasoning.
- Garnish with more parmesan, lemon zest, black pepper, basil and extra virgin olive oil. Serve.