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Ingredients
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- 340 orzo
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 3 cups zucchini
- 1 to taste kosher salt and black pepper
- 4 cups baby spinach or arugula
- 1 whole lemon, zested and juiced
- 1 cup grated Parmesan (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the orzo until just al dente; reserve 1 1/2 cups pasta water, then drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Cook the zucchini until tender and lightly browned.
Add garlic and cook 30–60 seconds until fragrant without browning.
Add tender greens and toss just until wilted; add lemon zest and juice.
Add the drained orzo to the skillet and toss over medium-low heat, adding reserved pasta water a little at a time until the sauce coats the pasta.
Taste for salt and pepper. Finish with Parmesan only if included in the ingredient list and serve immediately.
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
Part of:Pies
