Creamy Lemon Orzo With Fresh Courgette
A vibrant dish that combines the brightness of lemon with the fresh crunch of courgette, perfect for a quick weeknight dinner or family-friendly meal.
Servings: 4 servings
Equipment
- Medium-sized Pot
- Knife
- Cutting Board
Ingredients
Ingredients Group Label
- 1 cup Dry Orzo Pasta This rice-shaped pasta serves as the base for the dish.
- 1 medium Courgette Diced, adds a fresh crunch and pop of color.
- 2 cups Low-sodium Vegetable Broth Infuses the orzo with rich flavor as it cooks.
- ½ cup Heavy Cream Adds a luscious richness to the dish.
- 1 tablespoon Lemon Zest Essential for adding vibrant flavor.
- 2 tablespoons Fresh Lemon Juice Enhances the zesty flavor profile.
- ¼ cup Chopped Fresh Parsley Serves as a garnish, adding freshness.
- to taste Salt Enhances the overall flavors.
- to taste Black Pepper Adds a mild heat and complements the other flavors.
Instructions
- Gather all your ingredients on the kitchen counter.
- Bring a medium-sized pot of vegetable broth to a gentle simmer over medium heat.
- Add the dry orzo to the pot and stir occasionally to prevent sticking. Cook according to package instructions until al dente, about 8 to 10 minutes.
- While the orzo cooks, wash and dice the courgette into small pieces.
- Once the orzo is cooked, reserve about ½ cup of the broth and drain the rest. Return the drained orzo to the pot over low heat.
- Add the diced courgette to the pot and stir well to combine.
- Pour in the heavy cream and stir to combine. Add reserved broth gradually until desired consistency is reached.
- Add lemon zest and lemon juice, stirring to incorporate.
- Season with salt and black pepper to taste.
- Remove from heat and stir in chopped parsley. Serve immediately while hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of broth to restore creaminess.