- In a medium saucepan, heat olive oil over medium-high heat.
- Saute garlic until fragrant, about 1 minute.
- Stir in orzo, zucchini, and carrot, and cook for another 2 — 3 minutes.
- Pour in broth, lemon juice, lemon zest, and oregano. Stir to combine.
- Bring to a boil, then turn down to simmer. Stir occasionally, cooking until pasta is al dente, about 12 minutes.
- Stir in spinach and tomatoes. Continue to cook until spinach wilts and tomatoes are warm. Season to taste and serve.
Banner Image:
iStock-510719603.jpg
Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 cup whole wheat orzo
1 small zucchini, julienned
1 carrot, julienned
2 cups broth
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tsp dried oregano
1 cup baby spinach, torn
1 pint grape tomatoes, quartered
salt and pepper
Nutrition:
Calories: 120 , Total Fat: 4 g, (Saturated Fat: 0.5 g), Sodium: 65 mg, Carbohydrate: 18 g, Fiber: 3 g, Protein: 5 g
Author:
An Oldways recipe and photo. Karen Mansur, Oldways and the Whole Grains Council
Dietary choice:
Vegetarian Vegan
Description:
The lemon adds a brightness to the whole wheat orzo and vegetable combination in this simple dish. Perfect as a side or a light lunch.
