Simple to serve up, Zucchini & Spinach pair with orzo deliciously ! Drizzled with olive oil, brightened up with lemon and tomato, we predict this dish will enter your rotation. While Orzo is a wheat pasta and not gluten free, many grains can be subbed in. Pairs great with a healthy chicken or fish entree. See details below.
Ingredients (serves 2)
1 cup - orzo (High quality - miskos brand is what we use).
1 Cup - fresh Spinach
1 Large Zucchini - sliced into half moons
Garlic - 1 clove - chopped
1 small tomato - diced or 1tsp of Tomato paste
Lemon
Olive oil
Salt,Black Pepper, Red Pepper Flakes (optional)
Substitutes: Rice, Pearl Couscous, Couscous or Farro for the Orzo
Steps
Boil the orzo separately, 10-15 mins in salted water and olive oil.
Strain, and add olive oil to avoid sticking.
To saute the vegetables, add chopped zucchini to a skillet/non stick pan at medium high heat - with olive oil and salt, black pepper. Once lightly browned, add chopped garlic and tomato, add more oil if needed. (optional: a splash of white wine to deglaze the skillet could add sweetness to the dish)
Once the zucchini is browned and fork tender, add the spinach, and a touch of water and lemon juice to help cook down the spinach.
Optional: add orzo to the vegetables while in the skillet and fold in, cook.
Serve: Top with more olive oil if desired, lemon, black papper.
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