Monday, April 14, 2014

Recipe: Lemon Orzo with Zucchini and Grape Tomatoes

Well, I think it's about time I admitted something - I'm completely obsessed with orzo.

Until a month or so ago, I very rarely (if ever) cooked with it. But after finding a ridiculously good recipe for lemon orzo pasta with broccoli and chickpeas, I'm obsessed. It is oh so good.

Lately, I've been on the lookout for easy to make recipes that I can take to work and eat throughout the week. If there are less than 10 ingredients and if the dish can be made in 30 minutes or less, I'm pretty much sold.

A few days ago, I stumbled upon Fork Knife & Swoon's recipe for Lemony Orzo with Cucumber and Feta (if you're a food lover, her blog is a must-read!). Because I didn't have all of the ingredients on hand and am not a cucumber fan, I improvised. And the result was delicious.

Needless to say, I'm making another batch ASAP for lunch this week. And maybe the week after that....

||Photos are property of Twentyapolis. Must give credit.||

Lemon Orzo with Zucchini and Grape Tomatoes
Recipe modified from Fork Knife & Swoon

Orzo: 1 cup dry
Olive oil: 3 tablespoons
Lemon: 1 whole
Zucchini: 1 large or 2 small
Grape tomatoes: 1 large handfull (10-20 total)
Parmesan cheese: 1/2 cup
Parsley: 2 tablespoons
Salt and pepper: To taste

1. Cook orzo al dente according to package. Once tender, drain pasta.
2. Chop zucchini and grape tomatoes. Place in sauté pan with one tablespoon olive oil. Cook until tender (around 5 minutes).
3. Combine pasta with zucchini and grape tomatoes. Add olive oil, lemon juice (entire lemon), parsley, salt and pepper. 
4. Top with parmesan cheese.
5. Enjoy!


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