Lemon Orzo Primavera

Lemon Orzo Primavera

129
LitleLisa1 0

"Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo."
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Ingredients

30 m servings 279 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 279 kcal
  • 14%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.

Reviews

129
  1. 181 Ratings

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Most helpful positive review

This was a good and simple recipe and has potential to make for a very colorful presentation but I needed to adjust the cooking times. Maybe it was the pan I used, but after 10 minutes of simmer...

Most helpful critical review

This was colorful, I'll give it that - and certainly nutritious too, given the addition of the carrots and zucchini. As for flavor, however, if it wasn't for the lemon flavor there wouldn't be m...

This was a good and simple recipe and has potential to make for a very colorful presentation but I needed to adjust the cooking times. Maybe it was the pan I used, but after 10 minutes of simmer...

Outstanding! Can I give this recipe 6 stars??? We had this with dinner last night and absolutely LOVED it! The only thing I added was a couple of squeezes of lemon juice from the lemon I had zes...

This was colorful, I'll give it that - and certainly nutritious too, given the addition of the carrots and zucchini. As for flavor, however, if it wasn't for the lemon flavor there wouldn't be m...

This was a delicious recipe. I used chicken broth for the liquid and 1 tbsp fresh chopped thyme, as well as ground pepper. As others suggested, I added chopped carrot and zucchini to the orzo wi...

This meal makes a wonderful light lunch or side dish! We were really impressed. To accompany the lemon zest I added two tablespoons of juice from the same lemon, and the flavours blended really ...

DEE-LICIOUS! This is great! I went ahead and toasted the orzo in oil for two minutes and then I added just the veggie broth. I used a 14 oz. can plus a tad from another can in fear the liquid wo...

I HAD THE EXACT SAME PROBLEM AS THE OTHER REVIEWER. ORZO NOT COOKED; LIQUID GONE. ADDED MORE LIQUID AND COOKED LONGER AND VEGGIES WERE OVERDONE. BUT STILL DELISH. JUST FOLLOW HER ADVICE. MO...

YUM! This turned out way better than I expected and received full compliments from hubby. It tastes just as good using lime as it does lemon. I didnt have any veg broth (island life!) and thus...

This was very, very good "LitleLisa1"! I used the juice of a lemon instead of the zest only because my kids aren't crazy about zest. I made another side from this site which called for pine nuts...