Creamy Lemon Feta Zucchini Orzo

One bite of Creamy Lemon Feta Zucchini Orzo is like a taste of spring. I added diced cooked chicken for protein to complete the meal but this would also be a great side dish. Next time I will add asparagus to the dish, completing the springtime theme. This is a new favorite and so quick to make!

Creamy Lemon Feta Zucchini Orzo

INGREDIENTS:

• 3 tbps 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 pepper to taste
• 3½ cups low sodium chicken broth (or veggie broth)
• 1 cup milk
• 5 oz feta cheese, crumbled
• 2 tbs fresh dill, chopped
• Optional: olive oil, lemon juice, chili flakes, cooked, shredded chicken

DIRECTIONS:

1. 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.
2. When the pan is off the heat, stir in your crumbled feta and dill.
3. To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!

Recipe from hungryhappens