What’s in this easy Courgette and Lemon Orzo?
This easy 5 main ingredient Courgette and Lemon Orzo is a perfect week night meal. It really does take 15 minutes to make, by the time the orzo has cooked. Use up those seasonal courgettes, slice up some garlic, cook the orzo and add a few herbs, a squeeze of lemon and olive oil and voila.
What ingredients do I need?
Courgettes – Perfect to use up when in season, the courgettes offer a delicious crunch to the recipe. No soggy courgettes here.
Orzo- A delicious pasta, don’t overcook, you want a little bite to it.
Pine nuts- This is such a key ingredient, substitute for sunflower seeds. The nutty flavour compliments the acid from the lemon and the fat from the olive oil.
Lemon- This is a key ingredient when mixing with the extra virgin olive oil, giving a sharp flavour. You can even grate in some lemon zest for an extra kick.
Extra Virgin Olive Oil- The better quality the extra virgin olive oil, the better the flavour. It doesn’t have to be anything fancy, by using an extra virgin olive oil will be the best fit for the dressing.
Fresh herbs- You don’t have to use dill, but the combination of dill and basil marry together perfectly.
Cooking Tips:
Don’t overcook the orzo- You want to save a little pasta water to add into the stock to give it a beautiful starchy texture. The key with orzo is to cook it till al dente, no one wants soggy pasta.
Use fresh ingredients- The fresh herbs, lemon juice and courgettes all marry together when they’re fresh ingredients.
Season to perfection- The difference between good pasta and great pasta is seasoning. Season the pot of water to cook the orzo, season the dressing and then season before eating to make sure the flavours pop.
Like this recipe, why not try:
15 Minute Tomato Orzo
Lemon Orzo Chickpea Soup
Orzo Leek and Dill Soup
Courgette Lemon Orzo
Ingredients
- 200 g orzo pasta
- 2 courgettes thinly sliced
- 2 cloves garlic finely chopped (optional)
- 3 tbsp extra virgin olive oil the better quality the oil, the better the taste
- 1/2 lemon squeezed
- 10 g fresh herbs, mix of dill and basil
- salt and pepper to taste
- 4 tbsp pine nuts sub for sunflower seeds
- pinch chilli flakes
Instructions
- Start by getting a pot of seasoned water onto boil, when simmering add in the dried orzo, leave to cook for around 10-12 minutes
- Meanwhile thinly slice the courgette and fry in a drizzle of olive oil on a low heat, after 3-4 minutes add the thinly sliced garlic and lightly fry
- In a small bowl mix together the olive oil, a handful of chopped fresh herbs, freshly squeezed lemon juice and season with salt and pepper, stir together
- Save a mug full of pasta water from the orzo to add back to the pasta, drain the rest of the pasta water then pour the cooked orzo to the pan with the courgettes and lemon, stir through
- Pour in the olive and lemon mix, stir through, add in the remaining fresh herbs, taste test adding a little more seasoning if needed
- Lightly toast the pine nuts and add to the pasta and enjoy
Notes
