Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 cup uncooked orzo pasta
- •1 clove garlic, crushed
- •1 medium zucchini, shredded
- •1 medium carrot, shredded
- •1 (14 ounce) can vegetable broth
- •1 lemon, zested
- •1 tablespoon chopped fresh thyme
- •¼ cup grated Parmesan cheese
Instructions
- Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
Nutritional Facts
Per 4 servings
- Calories: 279
- Carbohydrate: 45g
- Fat: 6g
- Fiber: 4g
- Protein: 10g
- Sugar: 4g
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