Creamy Parmesan Orzo with Zucchini and Peas

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 medium zucchini, sliced into half-moons
• 3 cloves garlic, minced
• 1½ cups dry orzo pasta
• 2½ cups vegetable broth
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup frozen peas
• ¾ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or basil
• Extra Parmesan, for serving

Instructions

1. Cook the zucchini

Heat the olive oil and butter in a large skillet over medium heat.

Add the zucchini and cook for 5–6 minutes, stirring occasionally, until lightly golden and tender.

Stir in the garlic and cook for 30 seconds.

2. Toast the orzo

Add the dry orzo to the skillet and stir for 2 minutes until lightly toasted.

3. Simmer

Pour in the vegetable broth and milk.

Add the Italian seasoning and garlic powder.

Bring to a gentle simmer, stirring frequently to keep the orzo from sticking.

Cook for 10–12 minutes, or until the orzo is tender and most of the liquid has been absorbed.

4. Add the peas

Stir in the frozen peas and cook for 2 minutes until heated through.

5. Finish the dish

Remove the skillet from the heat.

Stir in:

• Parmesan cheese
• Lemon juice
• Fresh parsley

Season with salt and freshly ground black pepper to taste.

If the mixture becomes too thick, stir in a splash of warm broth or milk until it reaches your desired consistency.

Serve

Top with:

• Extra grated Parmesan
• Fresh cracked black pepper
• Chopped parsley or basil
• A drizzle of olive oil (optional)