Creamy Zucchini Orzo Pasta with Lemon and Basil
Grated zucchini, parmesan, lemon and garlic melt together into an indulgent sauce that is full of flavor. Made without cream or butter, this creamy zucchini orzo pasta highlights the beautiful and delicate flavors of the zucchini. Even better, this zucchini pasta recipe comes together in just under 30 minutes making it the perfect weeknight dinner.
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.