Courgette 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.
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
Video
Notes
If the pasta looks a little dry, add in the saved pasta water to loosen the orzo, you want the texture to be glossy but not soggy. Pasta water is a perfect ingredient to add back to the pasta once cooked to help loosen it.