One Pan Creamy Lemon,
Feta & Zucchini Orzo

Servings: 8

• Calories: 360kcal | Total Fat: 12g
• Carbohydrates: 51g | Saturated Fat: 4g
• Fiber: 3g | Protein: 14g
• Sodium: 254mg | Sugar: 6g
• Cholesterol: 19mg | Calcium: 159mg
• Vitamin A: 2331IU | Vitamin C: 17mg
• Iron: 1mg | Potassium: 450mg

• Prep Time: 10mins
• Cook Time: 10mins
• Total Time: 20mins

Ingredients

• 1) 3 tablespoons olive oil
• 2) 0.5 sweet onion, diced
• 3) 4 cloves garlic, minced
• 4) 450g orzo pasta, uncooked
• 5) 2 medium zucchini, grated
• 6) 1 large lemon, zested + juiced
• 7) 1 teaspoon Italian herb seasoning (oregano, basil, rosemary, thyme, sage)
• 8) Salt and pepper, to taste
• 9) Garlic and onion powder, to taste
• 10) 3.5 cups low sodium chicken broth
• 11) 1 cup milk
• 12) 140g feta cheese, crumbled
• 13) 2 tablespoons fresh dill, chopped

Steps

• 1) In a large skillet, heat your olive oil on medium.
• 2) Add in the onion and saute for 2 minutes.
• 3) Add in the garlic and stir for 30 seconds.
• 4) Add in the orzo and stir for one minute to coat.
• 5) Toss in the zucchini shreds and stir for 2 minutes.
• 6) Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk.
• 7) 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.
• 8) When the pan is off the heat, stir in your crumbled feta and dill.
• 9) To serve, top with a nice drizzle of olive oil.

Notes

• 1) Substitute milk for evaporated milk for a creamier taste and texture.
• 2) Consider adding peas, spinach and mushrooms for additional vegetables.
• 3) Consider adding precooked chicken and/or chopped bacon for additional protein and flavor.