Ingredients
Scale
- 1 cup orzo pasta
- 2 medium zucchinis, diced
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1 lemon, juiced and zested
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 cups vegetable broth or water
Instructions
- In a pot, bring the vegetable broth or water to a boil. Add the orzo pasta and cook according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat. Add diced zucchini and sauté for about 3-4 minutes until tender.
- Add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes until they start to soften.
- Once the orzo is cooked, drain any excess liquid and add it to the skillet with the zucchini and tomatoes.
- Stir in the crumbled feta cheese, lemon juice, lemon zest, and chopped basil. Mix until well combined.
- Season with salt and pepper to taste. Serve warm and enjoy your fresh and light summer dinner!
Notes
- You can add grilled chicken or shrimp for extra protein.
- Feel free to substitute zucchini with other summer vegetables like bell peppers or asparagus.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 3
- Fat: 14
- Carbohydrates: 45
- Fiber: 3
- Protein: 12
Keywords: creamy lemon feta, zucchini orzo, summer dinner, quick recipes, vegetarian meals, light pasta dishes