Creamy Lemon Feta Zucchini Orzo

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

3 tbs olive oil

1/2 sweet onion, (diced, large shallot)

4 cloves garlic, (minced)

1 lb orzo pasta (uncooked)

2 medium zucchini, (grated)

1 large lemon, (zested + juiced)

1 tsp Italian herb seasoning

salt and peppe (to taste)

3½ cups low sodium chicken broth (or veggie broth)

1 cup milk

5 oz feta cheese, (crumbled)

2 tbs fresh dill, (chopped)

Directions

In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk. Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender. If it needs more liquid, add some broth in to keep the texture creamy, not dry.

When the pan is off the heat, stir in your crumbled feta and dill.

To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!

Nutrition

• Calories: 360 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Cholesterol: 19 mg
• Sodium: 254 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 14 g