Categories: Pasta, Side Dish

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

1. Heat the oil in a pot over medium heat. Stir in orzo and cook 2 minutes, or until the orzo starts to turn golden.

2. Stir in garlic, zucchini and carrot and cook for 2 minutes, stirring often.

3. Add broth, lemon zest and thyme and bring to a boil.

4. 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.

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