Be careful, this creamy zucchini orzo pasta could easily become your new favorite recipe. Grated zucchini, parmesan, lemon and garlic melt together into an indulgent sauce that is full of flavor. Made without cream or butter, the sauce really highlights the beautiful and delicate flavors of the zucchini. This is a perfect summer meal when you are looking to use up summer zucchini and have lots of fresh basil. Even better, this zucchini pasta recipe is economical and comes together in just under 30 minutes making it the perfect weeknight dinner.
If you’re looking for an easy vegetarian pasta recipe, this is the one for you! I promise it is delicious!
We are always looking for easy weeknight dinners that are tasty and satisfying. This zucchini orzo pasta feels indulgent but fresh and comes together quickly making it one of our weeknight favorites. It is substantial enough to be served as a vegetarian main dish but we have also served it as a starter for a dinner party and gotten compliments on flavorful sauce.
If you are looking for a low carb zoodle recipe, this isn’t it. This zucchini orzo showcases pasta in all its glory. It is lighter than other recipes that call for heavy cream or butter, but it still delivers delicious flavor. If you are craving a heavier cheesy pasta, try our baked macaroni and cheese.
Why you’ll love this Zucchini Orzo Pasta
- Quick Weeknight Dinner – ready in under 30 minutes, this creamy lemon zucchini orzo pasta is the perfect easy dinner.
- Creamy Flavor – this indulgent zucchini pasta has an indulgent creamy flavor and texture even though it is made without any cream or butter. The silky texture and great flavor come from the stock and shredded zucchini, making this pasta healthier than you would expect given the decadent flavor.
- Just 8 ingredients: this pasta comes together with just 8 ingredients (plus salt and pepper). Its the perfect meal to make if you have a bunch of extra zucchini in the fridge or fresh from the garden as most of the other ingredients are pantry staples or can be picked up quickly from the grocery store.
Ingredients (and substitutes)
- Zucchini – called courgettes in the UK. The primary ingredient in this zucchini pasta, you will need 4 medium to large zucchini. Three of the zucchini’s will be grated and one will be sliced. A good substitution is yellow squash which has a softer texture but similar flavor.
- Olive Oil – extra virgin olive oil is best because it has great flavor that will compliment this dish
- Pasta – this recipe calls for Orzo which is a rice-shaped pasta available in most grocery stores. Gluten-free orzo and whole wheat orzo are available in some specialty grocery stores. The best pasta substitutions would be any smaller pasta shape, but you could make this with most pasta shapes. No matter what type of pasta you use, be sure to follow the package directions when cooking as cooking times can vary depending on the size and shape.
- Aromatics – 3 cloves of fresh garlic finely minced. In a pinch, you could substitute garlic powered, usually 1/8 of tsp garlic powder is the equivalent of 1 fresh clove of garlic.
- Stock – ideally homemade stock or broth will give the best flavor. You can use either vegetable or chicken stock for this recipe. Using vegetable broth will give you a more vegetable forward dish and will keep the recipe vegetarian. Chicken stock will result in a richer flavor in the pasta. Both are delicious.
- Lemon – this recipe calls for fresh lemon zest and lemon juice. I find it easiest to just buy a whole lemon when making this recipe, but if you don’t have one you could use bottled lemon juice and can skip the zest.
- Fresh Herbs – lots of fresh basil are incredible in this recipe and really compliments the flavors of the dish. If you don’t have basil you could try making it with fresh thyme which will create an earthy flavor that will compliment the lemon. I would recommend using about a tablespoon of chopped thyme or slightly more to taste.
- Cheese – freshly grated parmesan cheese is best in this dish, you will want a little bit extra to serve with the pasta.
Equipment
- Box Grater – to grate the zucchini with
- Microplane or Zester – to zest the lemon and fresh parmesan
- Large skillet with high sides
- Blender or Stick Blender
How to make zucchini orzo pasta (with pictures)
Heat olive oil in a large skillet over medium high heat. Working in batches, spread zucchini in a single layer an cook until golden brown on each side, about 2-3 minutes. Remove from pan and reserve to the side. In the meantime, Cook orzo following package instructions until al Dente (usually about 6-8 minutes).
Heat second 1T olive oil over medium heat and sauté garlic for 1 min until fragrant and golden. Add the grated zucchini and sauté for 2 additional minutes.
Add 1 cup broth and simmer for 3 minutes. Using a stick blender, puree the mixture. Add the reserved sliced zucchini to the pot.
Add the cooked orzo and stir. Cook over medium heat for 1-2 minutes. Remove from heat and add zest and juice of 1 lemon, along with basil, shredded parmesan, 1 T of olive oil, and 2 T of the reserved pasta water. Stir and let sit for 3-5 minutes so any excess liquid is absorbed by pasta. Season with salt and fresh black pepper before serving
Questions
How do you store zucchini orzo pasta?
Leftovers can be stored in the fridge for 3-4 days in an airtight container. We’ve found that the pasta does bloat a bit and absorb some of the zucchini sauce when it is stored for a few days. I found a great way to rejuvenate it is to add a tiny bit of olive oil, fresh parmesan, and sliced basil when reheating it.
What should I serve with zucchini orzo pasta?
This pasta is great on its own as a main meal, or as a starter pasta dish. However, If you are serving people with a bigger appetite or want to add protein, consider serving it with a sliced chicken breast or grilled prawns. The perfect side dish to serve with this zucchini pasta would be an Italian salad and some crusty garlic bread.
Creamy Zucchini Orzo Pasta with Lemon and Basil
Ingredients
- 4 medium zucchini divided 3 grated, 1 sliced
- 3 tbsp olive oil divided
- 2 cups orzo
- 3 cloves garlic minced
- 1.5 cups stock vegetable or chicken
- 1 lemon zest and juice
- ⅓ cup basil hand shredded
- ⅓ cup shredded parmesan plus more for serving
Instructions
- Sauté: Heat 1 tbsp olive oil in a heavy bottomed pan over medium heat. Working in batches, spread sliced zucchini in a single layer in a pan and cook until golden brown on each side. About 2 min per side. Remove from pan and set to side.
- Cook Pasta: In the meantime, bring a pot of salted water to a boil. Cook orzo following package instructions until al dente (usually about 6-8 minutes). Reserve 2 tbso of pasta water before straining.
- Cook Grated Zucchini: Heat second 1T olive oil over medium heat and sauté for 1 min until fragrant and golden. Add the grated zucchini and sauté for additional 2 minutes until liquid is released and starts to evaporate.
- Make Sauce: Add 1.5 cup stock and simmer for 3 minutes. Using a stick blender, blend the stock and grated zucchini. After blending, add the reserved zucchini to the mixture.
- Finish Dish: Add the cooked orzo and stir. Cook over medium heat for 1-2 minutes. Remove from heat and add zest and juice of 1 lemon, along with basil, parmesan, 1 tbsp of olive oil, and 2 tbsp of the reserved pasta water. Give it all a good stir and let sit for 3-5 minutes so any excess liquid is absorbed by pasta. Season with salt and fresh black pepper before serving with fresh parmesan.
I made this last night and it was so delicious, it’s easy and comes together quickly.