Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 small zucchini, chopped
- 1/2 cup chopped fresh basil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the orzo in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Add cherry tomatoes and zucchini, cook until vegetables are tender.
- Stir in cooked orzo, lemon juice and zest. Mix well to combine.
- Remove from heat, add basil and Parmesan cheese. Season with salt and pepper.
- Serve warm, garnished with extra basil and a squeeze of lemon if desired.
Notes
- Cook orzo al dente to prevent over-softening.
- Use fresh basil for best flavor.
- Can add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg