Description
I came up with this recipe while at a friend’s house but decided to make it vegetarian. The hearty vegetables and fresh lime juice make it delicious and certain to please vegetarians and meat-eaters alike.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups orzo pasta
- 1 zucchini, peeled and shredded
- 1 carrot, peeled and shredded
- 1 (16 ounce) can stewed tomatoes, undrained
- 1 (14 ounce) can vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil leaves
- salt and black pepper to taste
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- 2 teaspoons grated lime zest
- 2 tablespoons lime juice
- ½ cup grated Parmesan cheese for topping
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light
- golden color
- about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften
- about 2 minutes. Stir in the tomatoes
- vegetable broth
- Italian seasoning
- and basil. Season with salt and pepper to taste. Reduce heat to medium. Cover
- and simmer until almost all liquid is absorbed
- about 10 minutes. Stir in the green onions
- parsley
- lime zest
- and lime juice. Remove from heat
- cool slightly
- and serve sprinkled with Parmesan cheese.
Prep Time: 35 mins
Cook Time: 17 mins
Total Time: 52 mins
Servings: 4