Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 cup dry orzo pasta
  • 4 cloves garlic, minced
  • 1 cup zucchini, diced small
  • 1 cup red bell pepper, diced small
  • 1/2 cup frozen peas, thawed
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup vegetable broth, low sodium
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the butter and olive oil over medium heat until the butter is foamy.
  2. Add the dry orzo to the pan. Stir frequently for 3-5 minutes until the grains turn a light golden brown and smell nutty.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
  4. Add the diced zucchini and red bell pepper. Sauté for 3-4 minutes until the edges begin to soften.
  5. Pour in the vegetable broth and lemon juice. Bring to a gentle simmer.
  6. Reduce heat to low, cover with a lid, and cook for 8-10 minutes, stirring once halfway through, until the orzo is al dente and most liquid is absorbed.
  7. Remove the lid and stir in the frozen peas and baby spinach, allowing the residual heat to wilt the greens.
  8. Stir in the Parmesan cheese, lemon zest, and chopped parsley. Season with salt and black pepper to taste.