LEMON ORZO PRIMAVERA

LEMON ORZO PRIMAVERA

1 Tbsp. olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14-oz.) can vegetable broth
1 lemon, zested
1 Tbsp. chopped fresh thyme
¼ cup grated Parmesan cheese

Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.

Yield: 4 servings.