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
Directions
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Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.
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Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.
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Add broth, lemon zest and thyme and bring to a boil.
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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.