Creamy Lemon Feta Zucchini Orzo (Print Version)
Orzo with grated zucchini, tangy lemon, and creamy feta for a luscious, herby pasta dish.
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons olive oil
02 -
1/2 sweet onion, diced (or 1 large shallot, diced)
03 -
4 cloves garlic, minced
04 -
1 pound orzo pasta, uncooked
05 -
2 medium zucchini, grated
06 -
1 large lemon, zested and juiced
07 -
1 teaspoon Italian herb seasoning
08 -
Salt and freshly ground black pepper, to taste
09 -
3 1/2 cups low sodium chicken broth or vegetable broth
10 -
1 cup whole milk
11 -
5 ounces feta cheese, crumbled
12 -
2 tablespoons fresh dill, chopped
→ Optional Garnishes
13 -
Extra olive oil
14 -
Additional lemon juice
15 -
Crushed chili flakes
16 -
Fresh dill
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 minutes until slightly softened.
02 -
Add minced garlic and stir for 30 seconds. Add uncooked orzo pasta and stir continuously for 1 minute to coat evenly with oil.
03 -
Add grated zucchini to the pan and cook for 2 minutes, stirring to distribute.
04 -
Pour in lemon juice, lemon zest, Italian herb seasoning, salt, and black pepper. Add chicken broth and whole milk, then stir thoroughly to combine.
05 -
Bring mixture to a gentle boil. Reduce heat to low and simmer for 10 to 12 minutes, stirring often, until orzo is tender and mixture has a creamy consistency. Add more broth as needed to maintain creaminess.
06 -
Remove from heat. Stir in crumbled feta cheese and chopped fresh dill until well incorporated.
07 -
Spoon onto plates and garnish with extra olive oil, additional lemon juice, crushed chili flakes, and fresh dill, if desired. Serve immediately.
# Notes:
01 -
If orzo absorbs liquid too quickly, gradually add extra broth to keep the texture creamy until ready to serve.