Lemon Orzo Primavera

4.2

(202)

144 Reviews

24 Photos

Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.

Submitted by LitleLisa1

Published on March 18, 2020

24

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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.

Nutrition Facts (per serving)

279	Calories
6g	Fat
45g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 279
% Daily Value *
Total Fat 6g	8%
Saturated Fat 2g	8%
Cholesterol 4mg	1%
Sodium 295mg	13%
Total Carbohydrate 45g	16%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 10g	21%
Vitamin C 12mg	14%
Calcium 91mg	7%
Iron 2mg	12%
Potassium 248mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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