Orzo is rice-shaped pasta that is quite versatile. This dish not only uses fresh vegetables such as zucchini and carrots, but it gets its ‘zing’ from lime zest and freshly pressed lime juice.
And apparently, we were either too hungry or it was way too delicious…and we forgot to take a picture…maybe next time =P
(Adapted from AllRecipes)
Ingredients (Makes 4 servings):
2 tablespoons olive oil
2 cloves garlic, minced
2 cups orzo pasta
1 zucchini, shredded
1 carrot, peeled and shredded
1 (16-ounce) can stewed tomatoes, undrained
14 fluid ounces vegetable broth (alternatively use 1 veggie broth bouillon cube and 14 ounces of water)
1 teaspoon Italian seasoning
1 teaspoon dried basil leaves
1 teaspoon salt
½ teaspoon pepper
(¼ cup green onions, chopped; optional)
¼ cup fresh parsley, chopped
2 teaspoons grated lime zest (I just use the zest of one regular-size lime)
2 tablespoons lime juice (I just use the juice of one regular-sized lime)
½ cup grated Parmesan cheese for topping, see note
Preparation (Preparation time approximately 30 minutes)
1. Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil.
2. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.
Note: We prefer Pecorino Romano cheese over Parmesan.
Adapted from http://allrecipes.com/recipe/vegetarian-lime-orzo/
* Carrots are a great source for beta carotene, vitamins C and B, fiber, calcium, iron, and potassium.
* Orzo is low in fat, while being a good source of protein and iron.
* Lime juice is rich in vitamin C.